5 Ingredient Tomato Burrata Tart

This 5 Tomato Burrata tart is the epitome of summer. It’s fresh, light, delicious and ridiculously easy to throw together, leaving you plenty of time to enjoy what’s left of the warm weather.

For a while, I wondered if the plethora of tomatoes we had growing like weeds in our background would ever end. Just as I’d given myself a giant pat on the back for utilizing what we had, another five or six would ripen and I’d have to find yet another way to use them. At first, this wasn’t a problem, because perfectly ripe tomatoes at the height of summer are something I look forward to every year, and in the thick of it, there’s nothing else I’d rather eat.

However after eating countless BLTs, Spaghetti all’Amatriciana, panzanella and too many caprese salads to count, my once eternal love for tomatoes started to waver.

But then, the tomatoes starting coming less and less, Labor Day happened and I found myself in a sheer panic from the tomato shortage. So I gathered what tomatoes I had left, vowed not to waste them and whipped up this Five Ingredient Tomato Burrata Tart.

What I love most about tomatoes this time of year is they really don’t need much to shine. With only five ingredients, and minimal prep, this tart screams simplicity, and lets the tomato take center stage.

The base starts with one of my favorite freezer section shortcuts – puff pastry. While I almost always make my own pie crust, I find that it’s a waste of my time to go to the effort of making homemade puff pastry. It’s my go-to when I want an impressive small bite, but don’t want to spend a ton of time preparing something. (Just take a look at these pop tart hacks, these cheater empanadas and these seriously addictive sausage bites.)

Here, I rolled out the dough slightly, then pricked the entire surface – except for about quarter inch of border – with a fork. From there, I slathered the whole thing with store-bought pesto, then layered the tomatoes on.

A quick drizzle of olive oil and a sprinkling of salt and pepper dress the tart and then the whole thing is popped in a super hot oven until the dough is about three minutes shy of golden brown.

At that point I take the tart out and dot it with the burrata cheese, then pop the whole thing back in the oven to finish cooking.

Once it comes out, you can dust it with parmesan cheese and parsley, or leave it as it, cut it up and serve.