Puff pastry tart with tomatoes, pesto and burrata
A recipe for an easy puff pastry tart with tomatoes, pesto and burrata.
Servings 4 people
Calories 578kcal
Ingredients
- 1 roll ready-rolled puff pastry
- 3-4 large tomatoes, sliced
- 200 g cream cheese or mascarpone
- 1 handful fresh basil leaves, chopped
- 4 tbsp green pesto - click here for the recipe
- 1 burrata (or a good buffalo mozzarella)
- Salt and pepper
- Olive oil
- Sesame seeds for the border (optional)
Instructions
- Unroll the puff pastry onto a sheet of baking paper. Don't roll it out with a rolling pin – just unroll it from the packaging.
- Score the puff pastry with a knife about 2 cm from the edge all the way round – not deep, just a light score – and sprinkle the border with sesame seeds if you like.
- Pre-bake the pastry in a preheated oven for 10 min. at 200°C, conventional oven (top and bottom heat).
- Stir the cream cheese/mascarpone and basil together and season with salt and pepper.
- Spread the cream over the slightly cooled puff pastry base. Spread it with the back of a spoon, and try not to lift the spoon too much, as that will pull the pastry up with it. Use soft, smooth strokes, out to the border you scored in the pastry.You can dip the spoon in boiling water, which makes the cream easier to spread.
- Arrange the tomatoes on the tart, then return it to the oven for a further 10-14 minutes or so, still at 200°C.
- Let the tart rest for 5 minutes before topping it with the burrata and pesto. Season with salt and pepper and drizzle with a little good olive oil.
Nutrition
Calories: 578kcal | Carbohydrates: 28g | Protein: 13g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 73mg | Sodium: 416mg | Potassium: 313mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1953IU | Vitamin C: 13mg | Calcium: 245mg | Iron: 2mg