Cherry Tomato and Burrata Tart

Today I bring you a savory tart that is all color and flavor. If the caprese salad dressed up for a party, it would be very similar to this cherry tomato and burrata tart. With its colorful, aromatic and tasty filling it’s a recipe that feels very summery and is perfect for eating at home or sharing on an outdoor picnic.

The tart base is a quick puff pastry. But don’t be afraid and keep reading! I’ll suggest an option so you can make the dough yourself, but it’s only an option if you want to make the tart from scratch. As I mentioned, it’s not mandatory, so if you prefer to bake it with the puff pastry you normally use, no problem!

As for the filling, as you’ll see it’s as simple as arranging all the ingredients on the dough with a certain elegance, alternating the colors of the cherry tomatoes to make the presentation more attractive, and scattering the basil leaves with a bit of flair.

And if you’re looking for a result that wonderfully combines the crispness of the crust with the soft interior of the filling, the ideal is to bake it in the De Buyer perforated tart pan, since its perforations allow hot air to reach the dough quickly, making the baking faster and more even. Also, its removable base makes unmolding easier so the presentation is perfect.

Let’s get to the recipe!

De Buyer perforated tart pan

Ingredients

For the quick puff pastry*

• 200 g of flour T45 or T55
• 200 g of very cold butter
• 1/2 teaspoon of salt
• 100 g of very cold water

* You can use the puff pastry you usually buy if you don’t want to prepare the dough. In that case, skip the dough preparation step and go directly to assembling the tart.

For the filling

• 75 g of fresh cheese
• ½ teaspoon of ground ginger
• Salt
• Pepper
• 20 fresh basil leaves
• 800 g of cherry tomatoes of different varieties
• 1 teaspoon of honey
• 1 burrata
• A drizzle of balsamic cream
• A drizzle of olive oil

Preparation

For the quick puff pastry

1. Place the flour, the butter cut into cubes and the salt in a bowl. You can do it by hand or in the KitchenAid mixer.
2. If you do it by hand, start mixing with a spatula and pour the water in a thin stream. If you use the KitchenAid, use the paddle attachment at medium speed.
3. Mix this way until the flour is fully incorporated, but you can still see large pieces of butter.
4. Turn the dough out onto a lightly floured work surface.
5. Roll the dough out with a rolling pin, forming a rectangle of approximately 15 cm x 45 cm.
6. Fold the right third of the dough over the center and then the left third, so that you form a square.
7. Now turn the dough a quarter turn and roll out the dough again to form another rectangle of approximately 15 cm x 45 cm. Fold the right third of the dough over the center and then the left third, as in the previous step.
8. Repeat this process two more times and chill the dough in the fridge for at least one hour.
9. After that time, preheat the oven to 200º C.

Assembling the tart

1. Roll out the dough and place it in your De Buyer perforated tart pan. With a very sharp knife, trim the excess dough.
2. Spread the fresh cheese over the dough and sprinkle with ground ginger, salt, pepper. Add plenty of basil leaves (reserve a few for the final decoration).
3. Cover with the cherry tomatoes and drizzle the honey over the tomatoes.
4. Bake for approximately 35 minutes.
5. After that time, remove the tart from the oven and let cool on a wire rack.

Finishing

1. Place the burrata in the center and artfully distribute the remaining basil leaves.
2. To finish, dress with a drizzle of olive oil and the balsamic cream.

Notes

• You can replace the burrata with pinches of mozzarella or fresh cheese scattered across the tart. You can even try slightly stronger cheeses, like shaved Parmesan.
• As I’ve mentioned before with these types of tarts, you can bake them in individual portions for your dinners or meals with guests, or for some impressive appetizers. They turn out great and the baking time is reduced.