Burrata and Proscuitto Caprese Galettes
Mini Burrata and Proscuitto Caprese Galettes
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Chill Time: 2 hours
- Servings: 8
Big, bold, beautiful flavours in individual galettes. What could be better?
Courtesy of Chez Chanelle (https://chezchanelle.com)
For the Savoury Sour Cream Galette Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/2 cup cold full-fat sour cream
- 4 teaspoons freshly squeezed lemon juice
- 1/2 cup ice water
For the Filling:
- 1 head of garlic
- ~ 1-2 tbsp olive oil
- ~ 16 multi-coloured baby tomatoes
- 125g Burrata cheese (about 1/2 a standard ball)
- 8-10 leaves of basil
- 8 slices prosciutto
For the Egg Wash:
- 1 egg, 1 tbsp cream or milk
- Maldon salt to taste
- For the dough: In a medium bowl, whisk together the all purpose flour and salt. Add in the cold cubed butter and toss in the dry flour mixture, until lightly coated and gently break apart any pieces that stick together.
- Use a pastry cutter (or a bench scraper works too) to cut the butter into the flour until the mixture resembles coarse texture and the butter pieces are about the size of a chickpea.
- In a separate bowl, whisk together the sour cream, lemon juice, and ice water. Create a well in the flour mixture and add the wet ingredients. Stir with a spatula until the dough begins to clump together. Transfer the dough to a lightly floured countertop and use your hands to press and knead the dough gently until it comes together. You want to work quite quickly as you want the butter to stay cold and chunky; this is what makes it flaky. The dough will seem like it doesn’t come together until all of a sudden – it does!
- For the filling: Preheat the oven to 400F. Cut the top off the garlic until the cloves are just exposed and drizzle with olive oil. Wrap in aluminum foil and roast for about 45 minutes, until golden and the cloves appear caramelized. Allow to cool completely, then using your finger, press out about 4-5 cloves into a small bowl. Drizzle in about 1/2 tbsp oil and using the back of a fork, crush and stir until it forms a slight paste and set aside. Reserve remaining garlic for another use.
- Next, while the dough chills, drain the tomatoes by slicing in half, sprinkle with kosher salt then lay cut-side down on a paper towel or piece of parchment paper. Drain until ready to assemble.
- Once the dough is chilled, roll out and cut into small circles using a 5.5 – 6 inch cookie cutter. If you don’t have a cutter this size, use the same size rim of a mixing bowl instead. Re-roll the dough scraps until all the pie dough is used. You’ll have 8 total. Work quickly because the dough becomes delicate the longer it sits at room temperature so as you roll them out, pop them into the fridge until ready for baking.
- To fill and assemble:Spoon about 1 tsp of the roasted garlic mixture into the center of each dough round, followed by 4 slices of tomatoes and a slice of prosciutto. Gently and tightly fold the edges up over the filling, leaving the centre exposed. Make sure the mini galettes are tight and compact so they don’t unfold themselves or lose shape while baking. (This has happened to me before so if it does, don’t fret, just pull it out quickly and reform).
- For the egg wash: Whisk together the egg and cream then brush over the edges of each galette.
- Bake in the 400F preheated oven on the centre rack for about 22-28 minutes, until edges are slighted browned. The filling will have shrunk slightly, leaving the perfect openings for the burrata and basil, so fill in the gaps with dollops of burrata and basil leaves. Sprinkle with maldon salt and enjoy!
- You can also drizzle with some balsamic vinegar too, but if you’re enjoying it this way, make sure to eat right away!
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