Name: Roasted Cherry Tomato Galette with Burrata and Basil Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 18 oz cherry tomatoes (500g) or similar small tomatoes; 4 large garlic cloves, peeled and whole; 1 tablespoon balsamic glaze or balsamic vinegar; ½ teaspoon sea salt (or to taste); ¼ teaspoon ground black pepper; ½ teaspoon Italian seasoning; 2 sprigs fresh basil; 2 cups extra virgin olive oil (or enough to cover tomatoes); 1 large egg (room temperature); 1 large egg yolk (room temperature); ½ cup extra virgin olive oil; ¼ teaspoon sea salt; 2 cups all-purpose flour (240g); ½ teaspoon baking powder; 4 tablespoons water (if needed, to bring dough together); 1 large egg (whisked for egg wash); 1 teaspoon balsamic glaze or balsamic vinegar; 1 sprig fresh basil leaves, sliced into ribbons; 1 burrata cheese (or fresh mozzarella)

Jump to Recipe·4 from 5 reviews

If you are searching for a stunning yet simple savory tart to wow your friends and family, this Roasted Cherry Tomato Galette with Burrata and Basil Recipe is an absolute gem. It features irresistibly sweet roasted cherry tomatoes cooked in fragrant olive oil, nestled in a tender, flaky homemade olive oil pastry, and crowned with creamy burrata cheese and fresh ribbons of basil. This galette delivers a perfect harmony of bright, savory, and creamy flavors wrapped in rustic charm — it’s a dish that tastes like summer on a plate, any time of year!

Ingredients You'll Need

A golden-brown rustic galette with a rough textured crust surrounds bright red roasted cherry tomatoes still on the vine placed on top. Inside the crust, there is a layer of creamy white cheese, soft and slightly lumpy, spread unevenly. Scattered green fresh basil leaves and thinly sliced basil ribbons are placed around the cheese and tomatoes, adding a fresh contrast. The galette sits on a white marbled surface lined with parchment paper. Photo taken with an iphone --ar 4:5 --v 7

Putting this galette together is delightfully straightforward because it relies on simple, quality ingredients that really shine. Each component plays a special role, whether it’s the burst of acidity from the cherry tomatoes, the richness of burrata, or the fresh kiss of basil that elevates every bite.

Cherry tomatoes (18 oz): Choose ripe, firm tomatoes for the best roasted sweetness and juicy texture.
Garlic cloves (4 large, peeled): Whole cloves roast to mellow, sweet perfection, infusing the dish with subtle depth.
Balsamic glaze (1 tablespoon plus extra): Adds a tangy, slightly sweet finish that complements the tomatoes beautifully.
Sea salt (½ teaspoon plus ¼ teaspoon): Enhances every flavor without overpowering.
Black pepper (¼ teaspoon ground): Provides a gentle warmth and spice to lift the galette.
Italian seasoning (½ teaspoon): A fragrant herb blend that highlights the Mediterranean vibe.
Fresh basil (2 sprigs plus 1 sprig for garnish): Offers bright, aromatic freshness that balances the richness.
Extra virgin olive oil (2 cups plus ½ cup): Used for roasting and incorporated into the dough, it lends a silky mouthfeel and subtle flavor.
Large eggs (2 whole, room temperature): One whisked for the dough and one yolk for richness, plus one egg for the egg wash.
All-purpose flour (2 cups): The foundation of the tender, flaky pastry crust.
Baking powder (½ teaspoon): Gives the dough a light lift.
Water (up to 4 tablespoons): Added as needed to bring the dough together without toughness.
Burrata cheese (1 ball): The crowning creamy delight that melts slightly atop the warm galette.

How to Make Roasted Cherry Tomato Galette with Burrata and Basil Recipe

Step 1: Prepare the Tomato Confit

Begin by preheating your oven to a gentle 260°F (130°C). Find a baking dish just big enough to snugly fit your cherry tomatoes with the garlic cloves; you want everything close together to let the flavors mingle. Pour balsamic glaze over the tomatoes, season them well, and press fresh basil sprigs around the edge so they infuse their aroma during roasting. Then, cover the tomatoes completely in the rich olive oil. This slow roasting softens the tomatoes to a luscious jammy consistency, with skins bursting in the most delicious way. Let the confit cool slightly so it’s easy to handle for assembly.

Step 2: Make the Olive Oil Pastry Dough

While the tomatoes slow roast and soak up that olive oil, mixing the pastry dough is a breeze. Whisk together eggs, extra virgin olive oil, and salt in a large bowl until silky. Sift in the flour and baking powder right on top and stir briskly. The dough will begin to come together unevenly — that’s just right. Add water one tablespoon at a time if needed until you can shape a soft but snug ball of dough. Don’t overwork it! Form the dough into a disk and set it aside for rolling out later.

Step 3: Assemble the Galette

Turn the oven up to 375°F (190°C) and line a baking sheet with parchment. Roll your dough directly on the parchment to about ¼ inch thickness for that perfect rustic base. Scatter the roasted garlic cloves evenly across the dough, then pile the luscious tomato confit in the center, letting juices and flavor mingle. Gently fold the edges inward toward the filling, creating a freeform tart that holds its savory treasures inside. Brush the crust with a shiny egg wash and sprinkle with a bit of salt to ensure a golden, crisp finish.

Step 4: Bake and Garnish

Slide the galette onto the middle rack and bake for 18 to 20 minutes until the crust is a beautiful golden brown, crunchy on the edges and tender inside. When it comes out, the magic moment comes as you drizzle extra balsamic glaze over the steaming tart, scatter fresh basil ribbons generously, and dot it all with creamy pieces of burrata. The cheese melts slightly into the warm tomatoes, creating an irresistible contrast of temperatures and textures.

How to Serve Roasted Cherry Tomato Galette with Burrata and Basil Recipe

A rustic galette sits on a sheet of brown parchment paper over a white marbled surface. The galette has a golden, flaky crust folded unevenly over the filling, showing some layers of crispy texture. Inside, there are bright red cherry tomatoes still on the vine, forming a cluster near the bottom center. White dollops of soft cheese are scattered generously, some melting slightly, adding a creamy texture. Fresh green basil leaves, both whole and sliced thinly, are spread across the surface, adding color contrast and freshness. The edges of the galette crust have a coarse sugar sprinkle, giving a slightly crunchy finish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The garnishes are where this galette really comes alive visually and flavor-wise. Fresh basil ribbons add a pop of vibrant green and herbal brightness that cuts through the richness of the burrata and olive oil. A final drizzle of balsamic glaze lends sweet acidity and a glossy finish that invites you to dig in.

Side Dishes

This galette pairs beautifully with light, fresh sides. Consider a crisp green salad tossed with lemon vinaigrette or a simple arugula salad with shaved parmesan. The brightness of these sides balances out the savory richness of the galette. For a heartier meal, serve alongside grilled chicken or prosciutto for a tribute to Mediterranean flavors.

Creative Ways to Present

Serve the galette straight on the parchment for rustic charm or transfer carefully to a wooden board to impress your guests. You can slice into individual portions and plate with a drizzle of olive oil and a sprinkle of flaky sea salt for a bistro-style experience. Adding a few microgreens or edible flowers can make it a showstopper for special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover galette keeps well in the refrigerator for up to three days. Store it loosely wrapped in foil or an airtight container to preserve the crust’s texture and avoid sogginess from the juicy tomatoes.

Freezing

If you want to save some for later, this galette freezes beautifully before baking. Assemble it as usual, wrap tightly in plastic wrap and foil, and freeze for up to two months. When you’re ready, bake it straight from frozen, adding a few extra minutes to the cooking time to ensure it heats through evenly.

Reheating

To bring leftovers back to life, reheat the galette in a preheated oven at 350°F (175°C) for about 10-15 minutes. This warms the filling and crisps the crust back up nicely without making it soggy. Avoid the microwave if you want to keep that delightful flaky texture.

FAQs

Can I use fresh mozzarella instead of burrata?

Absolutely! While burrata adds an extra creamy richness, fresh mozzarella is a lovely, milder substitute. It won’t be as oozy, but it still melts beautifully atop the galette.

What type of flour is best for the pastry dough?

All-purpose flour is perfect for this olive oil pastry, giving it the ideal balance of tenderness and structure. Avoid bread flour to keep the dough light and flaky.

Is this galette suitable for vegetarian diets?

Yes, the Roasted Cherry Tomato Galette with Burrata and Basil Recipe is entirely vegetarian-friendly, relying on fresh produce, herbs, and dairy without any meat or animal-derived rennet.

Can I make the tomato confit without olive oil?

Olive oil is essential here, as it slowly roasts the tomatoes and infuses them with its fruity richness. Replacing it would change the texture and flavor significantly, so it’s best not to skip.

How long does it take to roast the cherry tomatoes?

The tomatoes should roast gently for 60 to 90 minutes at a low temperature, allowing their sweetness to concentrate and develop that melt-in-your-mouth texture for the best galette filling.

Final Thoughts

This Roasted Cherry Tomato Galette with Burrata and Basil Recipe is one of those dishes that feels both effortlessly elegant and comforting. Whether for a casual lunch or impressing guests at dinner, it showcases how simple ingredients can come together into something truly spectacular. I can't recommend it enough to bring a little rustic, summery joy to your table — give it a try, and I promise it will become one of your favorite go-to recipes too.