Easy puff pastry tart with tomatoes, pesto and creamy burrata (ready in under 30 minutes)
An easy puff pastry tart topped with fresh tomatoes, pesto, and creamy burrata. Ready in under 30 minutes, this vegetarian summer dish is simple, delicious, and perfect for a quick family dinner or light comfort meal.
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Servings: 4
Equipment
Ingredients
- 450 grams Cherry tomatoes
- 320 grams Puff pastry
- 4 tablespoon Pesto
- 1 Egg
- handful Fresh basil
- 250 grams Burrata
- pinch Mixed herbs
Instructions
- Preheat the oven to 160°C. Slice the cherry tomatoes in half, place on a baking tray, drizzle with a little oil, and season with salt, pepper, and herbs. Bake for 10 minutes.
- Increase the oven temperature to 180°C. Cut the puff pastry sheet into 4 equal pieces and place onto a baking tray with a silicone mat or baking paper. Score a 1cm border around each piece, being careful not to cut all the way through.
- Spread pesto inside the border, then top with the tomatoes and pieces of burrata.
- Brush the edges of the pastry with beaten egg.
- Bake for 20 minutes, or until golden and puffed. Finish with fresh basil and serve.
Remove from the oven and gently dab the tomatoes with kitchen paper to remove excess moisture, this helps keep the pastry crisp.
Notes
- Patting the tomatoes dry after baking helps prevent a soggy pastry base.
- Use ready-rolled puff pastry for a quicker option.
- Add the burrata towards the end of baking if you prefer it extra creamy and less melted.
- Swap cherry tomatoes for heirloom tomatoes or add courgette slices for variety.
- Best served fresh, while the pastry is crisp and golden