Puff Pastry Tart with Tomatoes & Burrata

Puff Pastry Tart with Tomatoes & Burrata

Puff Pastry Tart, with Tomatoes & Burrata – EASY!

I’ve just been foraging in my fridge for something for supper and then I saw a roll of chilled puff pastry, a burrata and some lovely tomatoes. These things are often in my fridge along with a jar of pesto (the shop bought stuff). So I set to and made this amazing Puff Pastry Tart with burrata, tomatoes and pesto – mmmmmm 

Just look at it – I drizzled it in a tiny drop of olive oil, a good twist of rock salt and plenty of freshly milled black pepper 

Added a few fresh basil leave and that was it 

 

And my word it just hit the spot 

I Love Love Love this combination of flavours – have a go! 

 

What is Burrata? 

Well apart from being one of my absolute favourite foods, this is that Wikipedia says 

Burrata is an Italian cow milk cheese made from mozzarella and cream.

The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture.

Burrata cheese is one of unmissable traditional Italian foods from Puglia.

Burrata originally hails from the city of Andria in Murgia, in the Puglia region of Southern Italy, where it was first made around 100 years ago, and is still made by hand with just three simple ingredients: cow’s milk, rennet and cream.

 

What is the difference between mozzarella and burrata?

I found the perfect description/ explanation from an article by FineDining Lovers 

Mozzarella and burrata are both types of Italian semi-soft cheeses.

Mozzarella is traditionally made with cow’s milk or water buffalo milk and has a denser texture and tangier flavour than burrata.

If you want to try authentic mozzarella, look for products that say Mozzarella di Bufala Campana and have the authentic stamp.

Burrata is made from an outer shell of mozzarella made from cow’s milk or water buffalo milk and filled with fresh cream and curds.

Individual burrata are often sold wrapped in a green asphodel leaf. Its creamy texture is the greatest difference from mozzarella, in that it oozes out when sliced.

 

How do I serve Puff Pastry Tarts?  

These tarts are very easy – like really easy and so quick to make and thus make the perfect lunch, fresh out the oven on their own – delicious 

Or you can elevate with a lovely big salad and new potatoes to make a delicious supper 

 

Top Tips for your Puff Pastry Burrata & Tomato Tarts 

  1. I tend to eat mine hot straight out the oven, they are defiantly at their best when hot and freshly baked 
  2. You can eat them cold too, but I prefer them hot. They are also great for picnics & packed lunches  
  3. Make sure your oven is piping hot, bake on the top shelf as you want crisp, flakey, baked pastry (no soggy bottoms) 

 

Can I add other toppings to the Puff Pastry Tarts? 

Yes Yes you can!  

For the kids maybe just Tomato & Mozzarella, you could also add some chorizo or pepperoni if you like – almost pizza like 

How about adding mushrooms too? maybe Asparagus? Or Courgettes? 

you could switch the cheese for Cheddar, Stilton or Feta – or whatever you fancy 

Most things work to be honest. Have a go and let me know 🙂

 

How do you make your Puff Pastry Tarts?  

(Full details on the recipe card below) 

  • Simply remove your pastry from the fridge and unroll 
  • Preheat your oven and line a baking sheet with baking paper or greaseproof paper 
  • Cut your pastry into 2 pieces 
  • Score approx 1cm inside the edges (to form the edge) 
  • Using a fork ‘dock’ (put holes on the base 
  • Spread with pesto 
  • Add your halved tomatoes and then dot your Buratta in-between the tomatoes 
  • Bake in the hot oven for approx 25 minutes 
  • Add fresh basil leaves , a drizzle of olive oil and salt & freshly ground black pepper
  • And that’s it! 

Puff Pastry Tart ready for the oven 

Tomato pesto m& burrata tart unbaked

 

Another Tomato & Mozzarella recipe 

If you love the flavours of these tarts you will no doubt love my Tomato & Mozzarella Salad too 

Just look at her 🙂 

Easy Peasy Tomato & Mozzarella Salad

 

I hope you really enjoy the tarts 

I’d love if you could let me know 

Clare xx

Puff Pastry Tart

Puff Pastry Tart with tomatoes & Burrata

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 472kcal
Print Pin Rate
A delicious soft puff pastry tart topped with Burrata, pesto and tomatoes

Ingredients

  • 320 gram Puff Pastry Sheet chilled, ready rolled
  • 2 tbsp Pesto
  • 10 Cherry Tomatoes halved
  • 150 gram Burrata One pot
  • 1 tbsp Olive oil
  • 10 Fresh Basil Leaves
  • Salt and black pepper

Instructions

  • Simply remove your pastry from the fridge and unroll  
  • Preheat your oven 220C / 425F / Gas 7
  • Line a baking sheet with baking paper or greaseproof paper
  • Cut your pastry into 2 pieces and pop them on the lined baking tray
  • Score approx 1cm inside the edges (to form the edge of the tart).Using a fork 'dock' (put holes) all over the base of the tart
  • Spread the base with a layer of pesto 
  • Add your halved tomatoes and then dot your Buratta in-between the tomatoes 
  • Bake in the hot oven for approx 25 minutes 
  • Remove from the oven when golden and baked
  • Add fresh basil leaves , a drizzle of olive oil and salt and freshly ground black pepper

Notes

*** Nutritional Information is approximate and intended as a guide 

Nutrition

Nutrition Facts
Puff Pastry Tart with tomatoes & Burrata
Amount per Serving
Calories
472
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
20
g
Cholesterol
 
27
mg
9
%
Sodium
 
274
mg
12
%
Potassium
 
144
mg
4
%
Carbohydrates
 
31
g
10
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
13
g
26
%
Vitamin A
 
675
IU
14
%
Vitamin C
 
10
mg
12
%
Calcium
 
225
mg
23
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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