Spicy Italian Tomato Pie With Burrata

• 8 tablespoons butter, chilled in the fridge, and cut into 8-10 pieces
• 1 cup all purpose flour
• 1/2 teaspoon table salt
• 1/4 cup cold water
• 3 cloves garlic, minced
• 1/4 cup sweet onion, chopped
• 1 1/2 pounds cherry tomatoes
• 1 teaspoon red chile flakes, or more to taste
• 3 tablespoons basil, cut in chiffonade
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon balsamic vinegar
• 1 pound burrata

1. Mix the salt into the flour.
2. Press the butter pieces into the flour with your fingers until they're mostly worked in (a few small visible butter chunks left is actually good).
3. Add the water a bit at a time until your dough comes together and forms a ball (you may need slightly more or less water).
4. Refrigerate for at least an hour.
5. Once chilled, roll the dough out on a lightly floured work surface, lay it into your pie pan and press it against all the edges.
6. Then trim off the excess from around the edges.

butter, flour, salt, cold water, garlic, sweet onion, cherry tomatoes, red chile flakes, basil, olive oil, red wine vinegar, balsamic vinegar, burrata

Taken from www.foodrepublic.com/recipes/spicy-italian-tomato-pie-with-burrata-recipe/ (may not work)