I had an incredibly hard time spelling that title.
Ok so great news. It’s Eclipse Day! You’re maybe taking part of the day off work. You maybe have some fun plans. You maybe…have some produce from this weekend that needs a plan?
We are full up on tomatoes around here; my grandparents grow a ton and we have them fresh, we have them canned (hail young grandparents with time on their hands), we have VATS of salsa. I’ts not a bad problem to have at all, and I’ve been loving having fresh tomatoes in some form every day.
I’ve seen galettes all over the interwebz for years now, and while I don’t do a ton of pastry I do like the idea of a veg-filled free-form pie oozing with garlic and cheese. I mean. Because of course. So this was the year! I made this simple pie crust in the food processor and used half of it (meaning there can be something else made with pie crust in my life soon), stuffed it to the brim with tomatoes, garlic, and BURRATA. You could 100% use fresh mozzarella or any other shredded cheese you like, but the creaminess from the burrata was wonderful with the flaky crust and bright tomato flavor.
You need! Pie crust, mayo, fresh garlic, tomatoes, salt and pepper, parmesan and burrata cheeses. I make the pie crust ahead of time, even a day or two before if I think of it, so that it’s ready to be rolled out when you’re ready to bake the galette.
Prep is a lot of moisture removal for this dish. Start by slicing the tomatoes and placing them with the burrata on lots of paper towels. Sprinkle the tomatoes all over with the salt and pepper, then let them sit for 15-30 minutes to release some of their liquid. Don’t skip this step – the galette can get really watery otherwise. During this time I mince the garlic and get out the rolling pin and arrange a baking sheet for the galette.
When the pie crust is ready and the tomatoes have weeped a little bit (just blot any water they’ve released with extra paper towels so they are as dry as possible), roll out the pie crust to a rough circle. The dough should be thin and the circle should be about 14 inches at the widest spot.
Now, we build the gallette! Start by spreading the mayo thinly on the bottom of the crust. This doesn’t taste mayonnaise-y at all, but it adds a layer of fat between the tomatoes and crust that combats some sogginess.
Next, layer half of the tomatoes on the crust to form a circle, leaving about 3 inches of crust around the entire edge of the galette. Sprinkle half of the garlic on the tomatoes, then arrange the rest of the tomatoes on top, overlapping them to form a heap right in the center of the gallette. Sprinkle the parmesan cheese over the tomatoes, then break the burrata balls right in the center of the tomatoes.
When all of the ingredients are on the pie crust, start to pull the edges up and over the tomatoes to hold everything in and make an edge to the galette. It doesn’t have to be pretty, but it will be once it bakes!
Right before the galette goes in the oven, spray the crust with cooking spray to give it a nice golden color in the oven.
Bake the galette at 425F for 45-55 minutes until the crust is puffy and golden and the cheese is bubbly. My cheese escaped out one side of the crust, so be sure you really pull the sides of the dough over the tomatoes and pinch them together so they hold everything in.
These are a few of my favorite things. This is definitely the place where I tell you how wonderful this is, but do you need a description of oooey gooey cheese, flaky pastry crust, and tart tomatoes?
So here’s your plan: You make the pie crust now, go watch the eclipse while it rests, then bake it this afternoon as a reward for….watching the sky. You’re probably exhausted.
- 1 pie crust
- 1/4 cup mayonnaise
- 4 heirloom tomatoes, sliced to 1/4 inch thick
- salt and pepper
- 4 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 2 balls burrata cheese
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 sticks salted butter
- 8 tablespoons ice water (give or take)
Preheat the oven to 425F and prepare a baking sheet with parchment paper or cooking spray. Sprinkle the tomatoes evenly with salt and pepper and let sit for 15-30 minutes to remove as much liquid as you can. Blot the tomatoes dry and drain the burrata balls on paper towels.
Roll the pie crust thinly into the shape of a large rough circle about 14 inches in diameter. Transfer the pie crust to the baking sheet.
Spread the mayonnaise evenly on the pie crust. Layer half of the tomatoes in a large circle on the pie crust, leaving about 3 inches of crust at the edges. Sprinkle with half of the garlic. Repeat with the remaining tomatoes, heaping them into the center of the dough. Top with the remaining garlic, the parmesan cheese, and the burrata balls, breaking them up lightly in the center of the tomatoes.
Form the galette by pulling the edges of the pie crust up and a round the tomatoes to form a crust, pinching the dough together as you go. Spray the crust with cooking spray to help it brown in the oven.
Bake the galette for 45-55 minutes until the crust is browned and crispy and the cheese is bubbly. Let rest for 15 minutes before slicing and serving.
Cut the butter into cubes and place in the freezer for 5-10 minutes. While the butter is chilling, pulse the flour, sugar, and salt in the food processor to combine.
Add the cold butter cubes and pulse about 10 times to break up the butter just a bit. Stream in the water and blend into the flour mixture until a dough just barely starts to come together - it will still be crumbly.
Dump the dough onto a cutting board sprinkled with a bit of flour. Split the dough into 2 mounds and form each into a flat disk about 1-inch thick. Wrap the disks in plastic wrap or a plastic bag. Refrigerate for 1 hour or until ready to use.
Make any pie you like! Enjoy.