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  • Writer's pictureNava

Bruschetta gallate

If you are a bruschetta fan like me, put your hand up, if you love the soft, delicate and creamy texture of a mildly flavoured ball of burrata cheese, put your hand up and if you are a fan of dough/pastry, you know what to do!

If the combination of all three is your idea of nirvana, then you need to look no further.

Ever since I started this Facebook page/blog, I always look for a recipe that family or friends would love to eat. What can I say? I love to feed people! But every now and then I think about what I fancy eating myself, and I came up with this brochette gallate served with burrata on top. The dough recipe is courtesy of Proof Living, the filling recipe is the creation of yours truly and the burrata is from the delicatessen. This is a fusion of textures and flavours that were born to be united in bliss until they enter into the soon to follow oblivion in the belly of the beast (me). When I put the burrata on top of the gallate to photograph I was literally drooling. What can I tell you folks, I could hardly hold back long enough to snap a couple of photos before I let myself loose on this tasty delight which is just rich enough thanks to the pesto, it’s sweet and the flavour is tarty and surely seduced me in no time. It’s just bloody delicious and I inhaled it.

Galette dough by Foolproof Living


1 ½ cups plain flour (215g)

142g unsalted butter, cut into cubes

½ teaspoon salt (if using salted butter, don’t add salt)

4-5 tablespoons ice-cold water

1 egg yolk


Place flour and salt in a food processor and pulse a few times to combine.

Add cold butter and pulse 8-10 times until dough resembles bread crumbs.

While food processor is running, add 4 tablespoons of ice-cold water one tablespoon at a time.

Dough should start to come together and form a ball, if not, then add last tablespoon of water.

Transfer to a lightly floured surface and form into a disc, wrap with plastic wrap and refrigerate for at least an hour or overnight. (I prepared the dough the night before)

Take the dough out of the fridge 10 minutes before you are ready to roll it out.


Filling by Nava


1 burrata cheese ball (150g)

500g (2 punnets) cherry tomatoes, cut in half. (I used 1 punnet of red cherry tomatoes and one punnet of orange tomatoes)

½ tablespoon olive oil

½ tablespoon balsamic vinegar

3 cloves garlic, crushed

1 teaspoon dried Italian herbs

4 tablespoons homemade pesto (I have a fantastic recipe on my blog)

Salt and pepper


Pre-heat the oven to 200C

With the exception of the pesto and burrata cheese, place all of the above ingredients in a bowl and stir to coat the tomatoes set a side.


Run a wet cloth over your work surface so you have a damp workbench.

Place a large piece of baking paper on the damp area (it keeps the baking paper from moving around). Lightly flour the top of the baking paper and using a rolling pin, roll the dough into a circle (roughly 30cm). You can use a dinner plate to draw a circle on the baking paper and roll the dough up to the drawn circle.

Spread the pesto all on the dough, leaving a 4 cm boarder around the edge.

Arrange the tomatoes on top of the pesto (reducing the border to 2 cm) keep arranging the tomatoes in any way you like.

Gently fold the edges of the pastry over the tomatoes.

Slide the baking paper with the galette still on top of it, onto a sheet baking tray.

Bake for 30-35 minutes.

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