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.

Course Lunch, Main course

Cuisine Danish

Nøgleord Tart

Total Time 1

Servings servings

Calories 637kcal

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.

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.

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.