Creamy Tomato and Burrata Tart

Ingredients

  • 1 sheet of puff pastry
  • 6 colored tomatoes
  • 1 creamy burrata
  • 1 red onion
  • olive oil

  • balsamic vinegar

  • brown sugar

  • salt pepper

  • Espelette pepper

The sauce

  • 1 bunch of basil
  • 2 or 3 cloves of garlic
  • 1 handful of toasted pine nuts
  • 40 g grated parmesan
  • 5 cl of olive oil
  • salt pepper

  • Espelette pepper

Preparation

  1. Rinse and cut the tomatoes into thick slices. Peel the onion and cut it into strips.

  2. Pour olive oil and balsamic vinegar into the bottom of a 24 cm diameter pie dish. Add brown sugar, salt, pepper and Espelette pepper. Then add the tomato slices and a few strips of red onion. Bake at 180 °C for 15 minutes.

  3. Prepare the sauce. Put the rinsed basil leaves, peeled garlic cloves, pine nuts, parmesan, olive oil, salt, pepper and Espelette pepper in a blender, blend and set aside.

  4. Remove the tomatoes from the oven once they are candied and brush them with the sauce. Cover them with the puff pastry, pressing the edges firmly and bake again at 180°C for 20 minutes.

  5. Let the tart rest for a few minutes before unmolding it onto a plate.

  6. Let cool before placing a creamy burrata in the middle. Serve with a salad.

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