This tomato tart with spinach and burrata tastes of sun-ripened tomatoes, creamy cheese and Italian summer. Perfect for lunch, dinner or as part of a generous tapas spread.
The tart has a crisp base and a moist filling, finished with ice-cold burrata and fresh green pesto. The combination of sweet tomatoes, creamy cheese and fresh basil makes this tart irresistible.
It is very easy to make, and you can prepare the filling while the pastry case is in the oven – ideal for a busy day. Here the tart is made in a rectangular tin, but a round tart tin works just as well – simply adjust the amount of filling to the size.
Suggestions for alternative filling combinations:
- Tomato, ricotta & basil – A mild, creamy tart with slightly tangy tomatoes
- Portobello, spinach & feta – An umami-rich tart with creamy feta
- Red onion, goat’s cheese & honey – A sweet and salty balance with plenty of flavour
- Serrano ham, tomato & mozzarella – A flavourful, classic combination
- Chorizo, pepper & cheddar – A spicy, intense tart with a Spanish twist
- Salmon, spinach & ricotta – A fresh, creamy combination, perfect for lunch
Tomato tart with spinach and burrata
Recipe for a moist tomato tart with spinach, burrata and pesto.Serves 4-6 depending on what you serve alongside – The tin measures 36x11x2.5 cm.
Love this recipe?
Gourministeriet cookbooks
Three beautiful cookbooks from Dianna — packed with kitchen inspiration. Buy the set and save 210 kr.
Kitchen inspiration
Fast delivery in 1-2 days
Save 210 kr
Favoritter, noter & indkøbsliste
Gem opskrifter, skriv private noter og brug den smarte indkøbsliste — alt samlet i Gourministeriets app.
Premium from DKK 24.92/month · Cancel anytime
Ingredients
Pastry
- 125 g plain flour
- 75 g wholemeal flour
- 120 g cold butter, cut into cubes
- 2-3 tbsp cold water
- A pinch of salt
Filling
- 200 g spinach
- 2 cloves garlic, grated
- 200 g tomatoes
- 40 g Parmesan, grated
- 3 eggs
- 100 ml cream whipping or double cream
- Salt and freshly ground black pepper
- Oil
To serve
- 1 burrata
- 3 tbsp green pesto
- Fresh basil
Cook this recipe in the app
Step-by-step with the screen staying on — add to your meal plan and shopping list with one tap.
Method
Pastry case
- Put both flours, a pinch of salt and the butter in a bowl, and rub the butter into the flour until it resembles fine crumbs.
- Bring the dough together with a little water, adding only a little at a time, and knead it briefly on the worktop until it just comes together. As soon as it does, wrap it in cling film and chill in the fridge for 15-20 minutes.Meanwhile, you can prepare the filling.
- Roll the dough out on a floured surface so it fits the tin. Let the rolling pin do the work and don’t press it out by hand – the dough will crack.
- Lay the dough over the tart tin and press it well into the edges of the tin. Trim the excess dough from the edges.
- Prick the base with a fork, lay a piece of scrunched-up baking parchment on top and fill it with dried beans, rice or similar. Blind bake the case in a preheated conventional oven (top and bottom heat) at 200°C for 15 minutes.*Filling the parchment with beans, rice or similar holds the dough in place and reduces the risk of it slumping down the sides during baking. Remove it after baking.
Filling
- Heat a frying pan with a little oil and sauté the spinach and garlic over a high heat until the spinach has completely wilted – season with salt and freshly ground black pepper. Then leave it to drain in a sieve and press out as much liquid as possible.
- Slice the tomatoes. Cut large tomatoes into slices 1 cm thick and halve cherry tomatoes. If they are very watery, pat them dry with a little kitchen paper.
- Whisk the eggs and cream together and season with salt and freshly ground black pepper.
Tomato tart
- Spread the drained spinach over the base of the tart. Pour the egg mixture over and sprinkle with the Parmesan.
- Arrange the tomatoes on top and press them down into the filling so that only the tops of the tomatoes are just showing.
- Bake the tart for a further 30 minutes, still at 200°C, until golden on top.
- Leave the tart to cool for about 10 minutes before topping it with pieces of torn burrata, pesto and fresh basil.
Nutrition
PremiumNæringsindhold er for Premium
Se kalorier, protein, fedt, kulhydrater og mere pr. servering.
Become a Premium member
Fra 24,92 kr/md · Opsig når som helst
Gourministeriet in your pocket
Everything you love about Gourministeriet — ad-free, faster and always to hand.
Ad-free
All recipes
This week's meal plan
Smart shopping list
Save favourites
Quick search
Premium from DKK 24.92/month · Cancel anytime
Works on iPhone, iPad and Android
See Premium features →
View this recipe in the Gourministeriet appAd-free · Meal plan · Shopping list · Step-by-step
Open in app
iPhone · iPad · Android
Super lækker tærte som jeg helt klart skal lave igen og igen.
Hej Louise
Ej hvor er det bare dejligt at høre – tusind tusind tak 🙂
Warm wishes, Dianna
Den smager helt fantastisk. Den skal helt klart på påske bordet
Hejsa
Hvor er det dejligt at høre – tusind tak 🙂
Warm wishes, Dianna