If you’re looking for something vibrant, easy, and crowd-pleasing to serve this May bank holiday this Tomato & Burrata Summer Tart recipe is perfect for you!
Ingredients:
- 1 sheet of all-butter puff pastry (ready-rolled)
- 400g mixed ripe tomatoes (heirloom, cherry, plum — a good colourful mix)
- 2 balls of burrata cheese (or very creamy mozzarella)
- 1 tablespoon olive oil, plus extra for drizzling
- 2 teaspoons balsamic glaze
- 1 tablespoon pesto (store-bought or homemade)
- 1 clove garlic, finely grated
- A few sprigs of fresh thyme or basil
- Sea salt flakes and black pepper
- 1 beaten egg (for pastry wash)
- Optional: chilli flakes for a little kick
Method:
Step 1 – Preheat your oven to 200°C.
Step 2 – Lay out the puff pastry on a baking tray lined with baking paper. Score a 2cm border around the edges with a sharp knife (don’t cut through!).
Step 3 – Mix the olive oil and grated garlic together and lightly brush it over the centre (not the border) of the pastry.
Step 4 – Arrange your sliced tomatoes all over the garlic-oiled base, overlapping them slightly. Sprinkle with sea salt, pepper, and fresh thyme leaves.
Step 5 – Brush the pastry border with the beaten egg to help it get golden and puffy.
Step 6 – Bake for 20–25 minutes until the pastry is risen and golden and the tomatoes are slightly roasted.
Step 7 – Cool for 5 minutes, then gently tear over the burrata balls, letting them ooze luxuriously across the warm tart.
Step 8 – Drizzle with pesto, balsamic glaze, extra olive oil, and scatter fresh basil leaves on top. A sprinkle of chilli flakes if you fancy.
Step 9 – Slice up and serve warm or at room temperature with a crisp white wine or a big jug of elderflower spritz.
