Heirloom Tomato Galette with Burrata

For the galette:
Preheat oven to 425ºF and prepare a baking sheet with parchment paper or cooking spray. Sprinkle tomatoes evenly with salt and pepper and let sit for 15–30 minutes to remove as much liquid as you can. Blot the tomatoes dry and drain the burrata balls on paper towels.

Roll the pie crust thinly into the shape of a large rough circle about 14 inches in diameter. Transfer the pie crust to the baking sheet.

Spread the mayonnaise evenly on the pie crust. Layer half of the tomatoes in a large circle on the pie crust, leaving about 3 inches of crust at the edges. Sprinkle with half of the garlic. Repeat with the remaining tomatoes, heaping them into the center of the dough. Top with the remaining garlic, the Parmesan cheese, and burrata balls, breaking them up lightly in the center of the tomatoes.

Form the galette by pulling the edges of the pie crust up and a round the tomatoes to form a crust, pinching the dough together as you go. Spray the crust with cooking spray to help it brown in the oven.

Bake the galette for 45–55 minutes until crust is browned and crispy and cheese is bubbly. Let rest for 15 minutes before slicing and serving. Enjoy!

For the pie crust:
Cut the butter into cubes and place in the freezer for 5–10 minutes. While butter is chilling, pulse flour, sugar, and salt in the food processor to combine.

Add cold butter cubes and pulse about 10 times to break up the butter just a bit. Stream in the water and blend into the flour mixture until a dough just barely starts to come together—it will still be crumbly.

Dump dough onto a cutting board sprinkled with a bit of flour. Split dough into 2 mounds and form each into a flat disk about 1-inch thick. Wrap the disks in plastic wrap or a plastic bag. Refrigerate for 1 hour or until ready to use.