{"id":11174,"date":"2026-08-23T21:20:18","date_gmt":"2026-08-23T21:20:18","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11174"},"modified":"2026-08-23T21:24:07","modified_gmt":"2026-08-23T21:24:07","slug":"cheesy-tomato-herb-burrata-tart-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/cheesy-tomato-herb-burrata-tart-video\/","title":{"rendered":"Cheesy Tomato, Herb & Burrata Tart [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Cheesy Tomato, Herb & Burrata Tart [Video]<\/span><\/h2>\n
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Is there anything better than a really easy summer pie?…maybe a summer pie with 3 cheeses in it?<\/span>
<\/div>Thick, creamy soft cheese with gooey melted cheddar and herbs, layered with lovely plump tomatoes and tucked into golden shortcrust pastry<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Amy Sheppard – Amy Sheppard Food<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> ball<\/span> burrata<\/span> divided<\/span><\/li>
  • 3\u00bd<\/span> oz (100g)<\/span> soft cheese<\/span> (cream cheese works well)<\/span><\/li>
  • 1<\/span> Tbsp<\/span> fresh herbs <\/span> finely chopped (Rosemary, Thyme and Chives)<\/span><\/li>
  • \u00bc<\/span> cup<\/span> finely grated cheddar cheese<\/span><\/li>
  • 2<\/span> Tbsp (25ml)<\/span> milk<\/span><\/li>
  • 2-3<\/span> large <\/span> tomatoes <\/span> thinly sliced<\/span><\/li>
  • 1<\/span> handful<\/span> cherry tomatoes<\/span> thinly sliced<\/span><\/li><\/ul><\/div>

    <\/span>Shortcrust or Puff Pastry<\/span><\/h4>
    • 1<\/span> sheet<\/span> ready rolled shortcrust pastry<\/span> or:<\/strong><\/span><\/li>
    • 1<\/span> sheet<\/span> ready made puff pastry<\/span> (thawed, but still cold)<\/span><\/li><\/ul><\/div>

      <\/span>Remaining Ingredients<\/span><\/h4>
      • 1<\/span> large<\/span> egg<\/span> beaton<\/span><\/li>
      • Salt and ground black pepper<\/span><\/li>
      • olive oil<\/span> for drizzling<\/span><\/li><\/ul><\/div>

        <\/span>Optional: Extra, for serving<\/span><\/h4>
        • herbs<\/span><\/li>
        • black pepper<\/span><\/li>
        • balsamic glaze <\/span><\/li><\/ul><\/div><\/div>\n

          <\/span>Instructions<\/span><\/h3>

          <\/span>Shortcrust Pastry Version<\/span><\/h4>
          • Heat the oven to 350\u2109\/180\u2103 convection\/fan<\/span><\/div><\/li>
          • Make the cheese filling<\/strong>: Tear the burrata in half. Place one half<\/strong> in a mixing bowl.Add the soft cheese, chopped herbs, grated cheddar, milk, salt, and pepper. Mix until combined.<\/span><\/div><\/li>
          • Prep the tomatoes:<\/strong> Thinly slice the large tomatoes and cherry tomatoes.<\/span><\/div><\/li>
          • Prepare the pastry:<\/strong> Roll out the shortcrust pastry sheet. Trim about 2 inches<\/strong> (5 cm) off the long edge and attach that strip to the top edge of the pastry. Press firmly and roll lightly to blend. Cut the largest circle possible<\/strong> from the pastry and place it on the included sheet of parchment paper.<\/span><\/div><\/li>
          • Assemble the tart:<\/strong> Spread the cheese mixture evenly over the pastry circle, leaving a \u00be\u2011inch (2 cm)<\/strong> border. Arrange the sliced tomatoes over the filling, overlapping slightly and filling gaps with cherry tomatoes.<\/span><\/div><\/li>
          • Fold and finish: <\/strong>Fold the pastry border inward over the tomatoes. Brush the crust with beaten egg. Sprinkle a little extra grated cheese over the crust. Drizzle the tomatoes lightly with olive oil.<\/span><\/div><\/li>
          • Bake:<\/strong> Bake at 350\u00b0F<\/strong> for 25\u201330 minutes<\/strong>, until the crust is golden and the tart is cooked through.<\/span><\/div><\/li>
          • Remove excess moisture: <\/strong>If tomato juices pool on top, gently blot with a paper towel.<\/span><\/div><\/li>
          • Finish with burrata: <\/strong>Tear the remaining half of the burrata over the center of the tart. Sprinkle with fresh herbs and black pepper.<\/span><\/div><\/li>
          • Serve: <\/strong>Serve warm with a salad and a drizzle of balsamic glaze.<\/span><\/div><\/li><\/ul><\/div>

            <\/span>Puff Pastry Version<\/span><\/h4>
            • Heat the oven to 400\u2109\/200\u2103 (Puff pastry needs higher heat for lift)<\/span><\/div><\/li>
            • Make the cheese filling: <\/strong>Mix half the burrata with soft cheese, herbs, cheddar, milk, salt, and pepper.<\/span><\/div><\/li>
            • Prep the tomatoes:<\/strong> Thinly slice all tomatoes.<\/span><\/div><\/li>
            • Prepare the puff pastry: <\/strong>Keep the pastry cold<\/strong>; warm puff pastry won\u2019t rise well. Unfold the sheet on parchment. If you want a thicker crust edge, score a \u00be\u2011inch (2 cm)<\/strong> border around the circle or square \u2014 don\u2019t cut through<\/strong>, just lightly score.<\/span>
              <\/div>You can cut a circle if you want, but puff pastry works beautifully as a rectangle galette<\/strong> too.<\/span><\/div><\/li>
            • Dock the center:<\/strong> Use a fork to poke holes in the center area (inside the border).This prevents the middle from puffing too much under the filling.<\/span><\/div><\/li>
            • Assemble:<\/strong> Spread the cheese mixture inside the scored border.Layer the tomatoes over the filling.<\/span><\/div><\/li>
            • Finish the crust:<\/strong> Brush the border with beaten egg. Sprinkle a little extra cheddar on the crust. Drizzle tomatoes lightly with olive oil.<\/span><\/div><\/li>
            • Bake:<\/strong> Bake at 400\u00b0F for 20\u201325 minutes<\/strong>, until the pastry is deeply golden and puffed.<\/span><\/div><\/li>
            • Blot excess moisture:<\/strong> If tomato juices pool, gently blot with a paper towel.<\/span><\/div><\/li>
            • Finish with burrata:<\/strong> Tear the remaining burrata over the center. Add herbs and black pepper.<\/span><\/div><\/li>
            • Serve:<\/strong> Serve warm with salad and balsamic glaze.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n\n<\/div><\/div>\n\n\n

              <\/span>Video<\/span><\/h3>\n\n\n\n