Burrata & Spring Veggie Slab Pie Gelson's
Burrata & spring veggie slab pie: A rustic yet elegant appetizer or dinner, packed with pesto, peas, asparagus, and fresh herbs—perfect for any season.
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Ingredients
- Gelson’s organic all-purpose flour, for dusting
- 1 sheet frozen puff pastry, thawed
- 1 Gelson’s large egg
- 1 tsp cool water
- 1 bunch asparagus
- Ice
- ½ cup pesto
- 1 cup fresh, shelled English peas
- 1 ½ cups snap peas, thinly sliced, divided
- 8 oz burrata, torn into bite size pieces, divided
- 2 Tbsp Gelson’s 100% California extra virgin olive oil
- 2 cups watercress
- Zest of 1 lemon
- Juice of ½ lemon, plus more to taste
- 2 tsp chile garlic hot sauce
- ¼ cup Gelson’s organic mint leaves, torn
- Freshly ground Gelson’s black pepper, for garnish
- Flake salt, for garnish
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