Heirloom Tomato & Burrata Galette
There is something so rustic and beautiful about galettes! So often with baking, the beauty of our finished product relies on meticulous and precise preparation. Primping the edges of our pie shells, ensuring our cake layers are level etc.
For those who might be unfamiliar, a galette is a French pastry, similar to a pie or a tart, but where the pastry dough is folded around some sort of sweet or savoury filling. Galettes really let you really lean into a more rustic aesthetic, where imperfections in your folding only make the finished product look more beautiful!
Galettes are incredibly simple to make and extremely versatile with virtually endless options for flavour pairings, both sweet and savoury. This galette recipe is savoury, featuring a combination of our gourmet grape tomatoes, creamy buratta, garlic, fresh herbs and a balsamic reduction.
Sweet Vs. Savoury Galettes
Galettes can be either sweet, often containing a fruit-based filling, or savoury containing a combination of vegetables, cheeses and herbs.
Many popular ingredients savoury galettes include tomatoes, mushrooms, onions, potatoes, zucchini, kale, spinach, goat cheese, and ricotta - to name just a few!
In this recipe, we'll be making a savoury galette featuring our heirloom grape tomatoes from Elmira's and our incredible fresh burrata from Quality Cheese.
Meet Our Farmers & Producers
Located in Elmira, Ontario, Elmira's Own's flavourful gourmet grape mixed tomatoes are gorgeous in this rustic galette recipe. These beauties are grown in a greenhouse so that we are able to enjoy farm-fresh local tomatoes year round!
The burrata cheese used in to top this galette is our Bella Casara burrata by Quality Cheese. Sweet and creamy with a soft, smooth exterior with a textured, creamy center.
Located in Vaughan, Quality Cheese is owned and operated by the Borgo Brothers. They are award winning cheese producers who pride themselves in using only the freshest milk and ingredients, paying attention to every detail, and using the best practices and techniques to make great cheese.
Mike Hayhoe is the man behind K2 Milling and all the amazing flours we sell at The Market, including the all-purpose "Viking" flour used to make the galette dough in this recipe!
Here is what makes k2 Milling such a unique operation: the amazing diversity of grains they mill. They mill grits, light flours, coarse flours, dried fruits, vegetables, cereals, even quinoa!
At k2, his goal is to mill artisanal, high quality product that retains the unique properties of each grain AND the nutrition!
The silky smooth and flavourful "Golden Dawn" brand of butter comes to you from Alliston Creamery locating in Alliston, ON and is the secret ingredient to make the most beautiful and flaky pastry!
Alliston Creamery is a small facility that works hard to produce butter using milk from the Niagara and Golden Horseshoe region to produce their rich, creamy Golden Dawn butter.
Harmony Organics is an organic dairy owned and operated by Lawrence and Mathilde Andres in Kincardine, ON and we use their 2% organic milk to make the pastry in this recipe.
All their dairy farms share a philosophy of high animal welfare and environmental sustainability. All the dairy herds have access to sunshine, fresh air and clean water daily.
In fact, since during warmer months the cows are eating grass, the taste of their milk products can change slightly as the herds menu does!
Rosewood Estates is a family owned and operated winery and meadery located in the Niagara region. Rosewood Estates uses sustainable bee-keeping practices and integrated pest management.
Niagara Vinegar is based in St. Catharine's and is part of Hernder Estate Wines and use a very straight forward fermentation process to create their vinegars! We used their Baco noir balsamic vinegar to make a balsamic reduction and to marinade the grape tomatoes in this recipe.
Our local garlic and shallots used in this recipe are from August's Harvest. August’s Harvest is now one of the largest commercial garlic growers in Ontario.
For the Galette Dough
- 340g “Viking” all-purpose flour, K2 Milling
- 227g unsalted butter, Golden Dawn
- 5g fine sea salt
- 45g ice water
- 30g 2% Milk, Harmony Organic
For the Galette Filling
- 2 x pints Elmira's Gourmet Grape tomatoes
- 1 x ball Quality Cheese burrata
- 2 x tbsp Rosewood Honey
- 1/3 cup + 2 tbsp Baco Noir Balsamic vinegar, divided
- 1 handful Mike & Mike's organic fresh mint
- 4 sprigs Mike & Mike's organic fresh thyme
- 2 tbsp olive oil
- 2 x August's Harvest garlic
Make the Galette Dough
The very first thing you want to do is to get your galette dough made and put in the fridge to chill. The dough needs to chill in the fridge for at least 2 hours before it is ready to roll out and use to make your galette.
Weigh out your flour, butter, water, milk and salt. In a large bowl, combine your flour and salt. Dice your cold butter into small cubes and add it to your flour and salt mixture. Using a pastry cutter or a fork, break the butter apart in the flour mixture until the butter chunks are pea-sized.
You can also do this step in a stand mixer fitted with the paddle attachment. Mix on low speed until the butter begins to break apart (about one minute) then increase to speed 2 until it reaches the consistency of grainy dry sand.
Add your milk and ice water to the flour and butter mixture and, using your hands, bring the dough together (if using a stand mixer, mix on low speed). You do not want to over work the dough in this step of it will lead to a tough crust instead of a light and flaky crust.
Remove dough from the bowl or mixer and flatten it into a 1” disk. Wrap the disc in plastic wrap and chill in the fridge for a minimum of 2 hours, or overnight.
Prepare Your Galette Filling
Carefully slice each of your cherry tomatoes in half lengthwise. Peel and mince your garlic cloves. In a medium sized bowl, combine 2 tablespoons of Baco Noir balsamic vinegar, honey olive oil, minced garlic, salt and pepper and whisk until combined. Add your grape tomatoes and chopped time and mix to coat. Set aside.
Assemble Your Galette
Once you're ready to prepare your galette, remove your chilled dough from the fridge. Unwrap it and lay it onto a lightly floured surface.
Roll the dough to a 14-inch diameter, ¼ inch thick. Using your rolling pin, transfer the dough onto a piece of parchment paper.
Now for the fun part! Take your time and arrange grape tomatoes (cut side down) onto the pastry. Feel free to experiment with different designs but make sure to leave about an inch wide border of pastry to fold over the filling.
Once you're happy with your design, sprinkle a little bit of fresh thyme, flaky sea salt and fresh ground pepper over top of the tomatoes. Fold the pastry border over the filling making pleats.
Once completed, brush the pleats of the folded pastry with a beaten egg. The egg wash not only helps to keep the pastry together while baking, but also gives a beautiful golden colour to the galette once baked!
Bake your galette in the oven at 425°F for 20-25 minutes, or until golden brown.
Make Your Balsamic Reduction & Fried Mint
While your galette is baking, pour your remaining 1/3 cup Baco Noir balsamic vinegar in a small saucepan and bring to a boil. Lower heat and let it simmer and reduce for about 5 minutes. Remove from heat.
Heat 1/4 cup of butter or oil on in a saucepan. Once hot, drop your mint leaves in the butter or oil and let fry for about 20-30 seconds. Remove from oil and lay on a paper towel to drain. When dried, these should be nice and crispy!
Serve Your Galette
Remove from oven and allow to cool for 5 minutes before serving! Top with your fresh burrata, fried mint leaves, and a drizzle of your balsamic reduction.
Did You Try This Recipe?
We'd love to see your finished product! Tag us on Instagram @themarketat100kmfoods.