Burrata Recipe With Phyllo Pie

After slicing the tomatoes, add them to a dish with a sprinkle of salt and let them sit while you prepare the phyllo. This will allow the tomatoes to release their juice.

Melt the butter, add olive oil, and set aside. Have it ready with a brush to gently coat your phyllo. It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.

Gently place one sheet or phyllo dough onto a piece of parchment paper. This is a very delicate ingredient, so be patient.

Coat the whole thing with melted butter and olive oil, using your brush, then repeat that step with more sheets, 10 layers total.

Strain,

slightly dry, and then arrange the tomatoes on top of the layered phyllo, leaving approximately 3 – 4 inches of open phyllo on all sides.

Add the red onion, capers, salt, and pepper.

Next, using your hands, fold one corner of the dough over the side of the tomato filling and slightly fold the edge back to look like an envelope.

Repeat for all four corners, and fold any remaining sides in.

Cut any excess parchment paper from around the edges.

Remove the baking tray from the oven, and carefully slide the sheet of parchment paper with the tart, onto the tray.

Bake for 20 minutes, until golden brown.

Once it is baked, remove from the tray and allow to cool slightly.

Split apart the burrata cheese and arrange overtop of the galette.

Garnish with red chili flakes, fresh oregano and basil to complete!

Cut into any sized pieces you desire and enjoy!!!