Tomato Burrata Galette with Homemade Rogers’ Dough

Aug 03, 2025August 3, 20250 75
in Breakfast, Savoury, Tarts

Prep Time

35 min

Bake Time

40-45 min

Yield

6 servings

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

For the Dough:
• 1 1/4 cups Rogers All Purpose Flour (or No Additive Unbleached All Purpose Flour)
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3–4 Tbsp ice water
For the Filling:
• 1/4 cup basil pesto sauce
• 1 1/2 lbs heirloom tomatoes (about 2 large), thinly sliced
• ½ tsp salt (for tomatoes)
• ¼ tsp ground black pepper
• ¼ tsp garlic powder
• 1 large egg, whisked (for egg wash)
• 1 burrata cheese ball
• 3 Tbsp fresh basil, chopped
• Balsamic glaze, for drizzling
Classic Basil Pesto:
• 2 cups fresh basil leaves (packed)
• ½ cup freshly grated Parmesan cheese
• ½ cup extra virgin olive oil
• ⅓ cup pine nuts (can substitute with walnuts)
• 2–3 garlic cloves (peeled)
• Salt and freshly ground black pepper (to taste)
• Juice of ½ a lemon (for brightness and to help preserve color)
With summer in full swing, we couldn’t pass up the opportunity to use some of the ingredients from our gardens for this recipe. Savour the best of summer with our Tomato & Burrata Galette made with homemade Rogers dough—a rustic, free-form tart that highlights the rich, fresh flavours of locally grown tomatoes and basil. Using...

Instructions

1.Make the Pesto:
2.Toast the nuts (optional): In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring frequently until golden. Let cool.
3.Blend the base: In a food processor, combine basil, toasted pine nuts, and garlic. Pulse a few times until coarsely chopped.
4.Add cheese and oil: Add Parmesan and pulse a few more times. Then, while the processor is running, slowly drizzle in the olive oil until the mixture is smooth.
5.Season: Add salt, pepper, and lemon juice (if using) to taste. Pulse again to combine.
6.Serve or store: Use immediately or transfer to an airtight container. Pour a thin layer of olive oil on top to keep it fresh and green. Refrigerate for up to 1 week or freeze for up to 3 months.
7....
8.Make the Dough:
9.In a bowl, whisk together Rogers flour and salt. • Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. • Add ice water, one tablespoon at a time, mixing gently just until dough comes together. • Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
10....
11.Prepare the Tomatoes:
12.Line a baking sheet or cutting board with paper towels. • Arrange tomato slices in a single layer and sprinkle with salt. Let sit 15–20 minutes to draw out moisture.
13....
14.Assemble the Galette:
15.Preheat oven to 400°F. Line a baking sheet with parchment paper. • On a floured surface, roll out chilled dough into a 12-inch circle, about 1/8 inch thick. Transfer to prepared sheet. • Spread pesto over the center of the dough, leaving a 1½-inch border. • Pat tomatoes dry and arrange over pesto in a slight overlap. • Sprinkle with pepper and garlic powder. • Fold dough edges inward, pleating as needed. Brush crust with egg wash.
16....
17.Bake:
18.Bake for 40–45 minutes or until crust is golden and crisp. Cool for 10 minutes.
19....
20.Finish and Serve:
21.Tear burrata over the galette. • Sprinkle with basil and drizzle with balsamic glaze (or olive oil, hot honey, or more pesto). • Slice and enjoy warm or at room temperature.

With summer in full swing, we couldn’t pass up the opportunity to use some of the ingredients from our gardens for this recipe. Savour the best of summer with our Tomato & Burrata Galette made with homemade Rogers dough—a rustic, free-form tart that highlights the rich, fresh flavours of locally grown tomatoes and basil. Using Rogers flour, this buttery, flaky crust is the perfect base for heirloom or garden tomatoes, lightly seasoned and arranged with care. After baking to golden perfection, the galette is topped with creamy burrata, fresh basil or thyme, and a drizzle of olive oil or pesto. Whether served warm or at room temperature, this easy yet elegant dish is perfect for casual lunches, summer gatherings, or light vegetarian dinners.

 

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