Cheesy Tomato, Herb & Burrata Tart [Video]
Is there anything better than a really easy summer pie?...maybe a summer pie with 3 cheeses in it?Thick, creamy soft cheese with gooey melted cheddar and herbs, layered with lovely plump tomatoes and tucked into golden shortcrust pastry
Servings: 4
Ingredients
- 1 ball burrata divided
- 3½ oz (100g) soft cheese (cream cheese works well)
- 1 Tbsp fresh herbs finely chopped (Rosemary, Thyme and Chives)
- ¼ cup finely grated cheddar cheese
- 2 Tbsp (25ml) milk
- 2-3 large tomatoes thinly sliced
- 1 handful cherry tomatoes thinly sliced
Shortcrust or Puff Pastry
- 1 sheet ready rolled shortcrust pastry or:
- 1 sheet ready made puff pastry (thawed, but still cold)
Remaining Ingredients
- 1 large egg beaton
- Salt and ground black pepper
- olive oil for drizzling
Optional: Extra, for serving
- herbs
- black pepper
- balsamic glaze
Instructions
Shortcrust Pastry Version
- Heat the oven to 350℉/180℃ convection/fan
- Make the cheese filling: Tear the burrata in half. Place one half in a mixing bowl.Add the soft cheese, chopped herbs, grated cheddar, milk, salt, and pepper. Mix until combined.
- Prep the tomatoes: Thinly slice the large tomatoes and cherry tomatoes.
- Prepare the pastry: Roll out the shortcrust pastry sheet. Trim about 2 inches (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 from the pastry and place it on the included sheet of parchment paper.
- Assemble the tart: Spread the cheese mixture evenly over the pastry circle, leaving a ¾‑inch (2 cm) border. Arrange the sliced tomatoes over the filling, overlapping slightly and filling gaps with cherry tomatoes.
- Fold and finish: 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.
- Bake: Bake at 350°F for 25–30 minutes, until the crust is golden and the tart is cooked through.
- Remove excess moisture: If tomato juices pool on top, gently blot with a paper towel.
- Finish with burrata: Tear the remaining half of the burrata over the center of the tart. Sprinkle with fresh herbs and black pepper.
- Serve: Serve warm with a salad and a drizzle of balsamic glaze.
Puff Pastry Version
- Heat the oven to 400℉/200℃ (Puff pastry needs higher heat for lift)
- Make the cheese filling: Mix half the burrata with soft cheese, herbs, cheddar, milk, salt, and pepper.
- Prep the tomatoes: Thinly slice all tomatoes.
- Prepare the puff pastry: Keep the pastry cold; warm puff pastry won’t rise well. Unfold the sheet on parchment. If you want a thicker crust edge, score a ¾‑inch (2 cm) border around the circle or square — don’t cut through, just lightly score.You can cut a circle if you want, but puff pastry works beautifully as a rectangle galette too.
- Dock the center: Use a fork to poke holes in the center area (inside the border).This prevents the middle from puffing too much under the filling.
- Assemble: Spread the cheese mixture inside the scored border.Layer the tomatoes over the filling.
- Finish the crust: Brush the border with beaten egg. Sprinkle a little extra cheddar on the crust. Drizzle tomatoes lightly with olive oil.
- Bake: Bake at 400°F for 20–25 minutes, until the pastry is deeply golden and puffed.
- Blot excess moisture: If tomato juices pool, gently blot with a paper towel.
- Finish with burrata: Tear the remaining burrata over the center. Add herbs and black pepper.
- Serve: Serve warm with salad and balsamic glaze.