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Roasted Cherry Tomato Galette with Burrata and Basil Recipe

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4 from 5 reviews

This Tomato Galette recipe features a rustic freehand tart made with olive oil pastry filled with deliciously slow-roasted cherry tomato confit and garlic, topped with creamy burrata cheese and fresh basil for a perfect savory treat. The galette combines the deep sweetness of balsamic-glazed tomatoes with the crisp, flaky olive oil crust and is simple to prepare for an elegant appetizer or light meal.

  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings

Ingredients

Tomato Confit

  • 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)

Olive Oil Pastry

  • 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)

Topping

  • 1 teaspoon balsamic glaze or balsamic vinegar
  • 1 sprig fresh basil leaves, sliced into ribbons
  • 1 burrata cheese (or fresh mozzarella)

Instructions

  1. Prepare Tomato Confit: Preheat the oven to 260°F (130°C). Select an oven-safe baking dish that fits the cherry tomatoes snugly. Add tomatoes and whole garlic cloves to the dish, drizzle with balsamic glaze, then sprinkle with sea salt, black pepper, and Italian seasoning. Press the basil sprigs gently into the sides so they stay in place among the tomatoes. Pour olive oil over the tomatoes until fully submerged. Bake uncovered for 60-90 minutes until tomatoes are soft, skins burst and the aroma is rich. Allow to cool until safe to handle.
  2. Make Olive Oil Pastry: While the confit cools, whisk together one egg, one egg yolk, ½ cup olive oil, and ¼ teaspoon sea salt in a large bowl. Sift in flour and baking powder, then stir to begin forming a dough. Add water one tablespoon at a time as needed to create a soft dough that holds together in a ball, being careful not to overmix. Shape the dough into a disk.
  3. Assemble Galette: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll the dough out directly on the parchment to about ¼ inch thickness or slightly thinner. Spread the confit garlic cloves evenly over the dough to cover the bottom. Fill the center of the dough with the confit tomatoes.
  4. Fold and Bake: Fold the edges of the pastry up and over to encase the filling, creating a rustic tart shape. Brush the entire exposed pastry surface with the whisked egg wash and sprinkle lightly with salt. Bake for 18-20 minutes until the pastry becomes golden brown and crisp on the edges.
  5. Add Toppings and Serve: Remove the galette from the oven. Drizzle with balsamic glaze, sprinkle sliced fresh basil ribbons on top, and place pieces of burrata or fresh mozzarella over the warm tart. Slice and serve immediately while warm and flavorful.

Notes

  • Use good quality extra virgin olive oil for both the confit and the pastry for the best flavor.
  • Balsamic glaze adds sweetness and tang but balsamic vinegar can be used if glaze is unavailable.
  • The tomato confit can be made ahead and refrigerated for up to 3 days.
  • If the dough feels too dry while forming, add water a tablespoon at a time instead of all at once to avoid overhydrating.
  • Allow the galette to cool slightly before adding burrata to avoid melting but serve while still warm.
  • Substitute fresh mozzarella if burrata is not accessible, though burrata offers a creamier texture.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/roasted-cherry-tomato-galette-with-burrata-and-basil-recipe/