Easy Tomato Galette with Pesto & Burrata

PREP TIME: 20mins


Please don’t fear making a galette, yes it has a rather fancy name but it is just a quick and easy shape-anyway-you-like type of pastry. It’s easy to make and it’s forgiving. 

The key to a good pastry is the less the water the better. I made mine in my food processor for ease and only needed 1 tablespoon water for the dough to come together. 

I made my own pesto but feel free to use a very good fresh shop bought one (preferably from the fridge section rather than the shelf). 

Burrata is the cheese of dreams, it is mozzarella with cream incased in it, it is soft and oozy and I love it with tomatoes as the creaminess is a perfect partner for the acidity of tomatoes. 

Chop and change the topping with what is seasonal, just make sure the veggies are quick cooking and don’t need moisture (like aubergines). If you are not sure, pre grill the veggies for 10minutes before to make sure they will cook in the baking time. 

Getting Ahead: the pastry can be made two days ahead, simply store in the fridge. 


  • Don’t cut the tomatoes too thinly, they will bake for 50 minutes, we don’t want them to end up looking leathery. 

Its such a good lunch! 

Serving Suggestion:

Serve with a simple side salad with a honey mustard dressing and a good seasonal chutney (thinking a tomato jam) on the side. 



  • 150g cold salted butter, cubed
  • 250g plain flour
  • pinch of salt
  • 1 teaspoon fennel seeds, toasted (opt)
  • 2 tablespoons water (maybe 3)
  • 1 egg beaten to glaze before baking


  • 500g heirloom tomatoes, thickly sliced
  • 1 1/2 cups basil pesto (more to drizzle)
  • 1 ball burrata
  • balsamic vinegar to garnish
  • a good olive oil to garnish
  • lemon zest to garnish
  • scattered fresh basil or dill leaves
  • 1 teaspoon fennel seeds, toasted (optional)


  1. To make the pastry, add the flour, butter and salt. Whizz together till the flour resemble fine breadcrumbs or sea sand. Add the fennel seeds if using and 1 tablespoon water, whizz together for 30 seconds to see if a dough forms, if not or the dough seems very dry add another 1 tablespoon water. Whizz for another 30 seconds, check the dough, it should feel like play dough when trying to form a little ball.
  2. Lightly flour a surface add the dough and shape into a circle making sure the dough is smooth, I like to roll my dough flat (about 15cm) making rolling later a bit easier once the dough has had some fridge time (and is rock hard). Wrap the circle with plastic and place in the fridge for at least 45 minutes. Let it sit on the counter for 10 minutes before starting to roll.
  3. In the meantime, preheat the oven to 180c and line a baking sheet with baking paper.
  4. Remove the dough from the fridge and place in a lightly floured surface. Roll the dough into a rough circle about 20cm x 20cm and 1/8 inches thick, like a pound coin or 1/2cm. Carefully add the dough to the baking paper on the baking sheet, I find rolling the dough onto the rolling pin and then unrolling works best. If the pastry tears, simply mend, the dough if forgiving.
  5. Now let’s fill the pastry, spread most of the pesto (keep 1/4 cup aside for garnish) liberally over the galette keeping the edges clear, we are going to fold the edges into each other, encasing the filling.
    Arrange half the tomatoes on top of the pesto (keeping the edges clear), season with plenty of salt and pepper.
  6. Gently fold the edges in and brush with the beaten egg, sprinkle over the toasted fennel seeds (if using).
    Bake in the oven for 25 minutes, remove and arrange the remaining tomatoes, bake for another 25 minutes or until the pastry is golden and smells delicious.
  7. Meanwhile, very carefully remove the burrata cheese from the brine and place inside a sieve for the moisture to drain off and the cheese to come to room temperature.
  8. To serve (immediately) drizzle the tart with the remaining pesto, sea salt and pepper. Add the toasted pine nuts and drizzle with good balsamic vinegar.
  9. Add the drained burrata cheese in the middle of the tart and tear gently with two forks. Season the burrata with olive oil, lemon zest and dill (or herb of choice). Enjoy!
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