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.
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.
- 1 sheet store-bought puff pastry, defrosted
- 1/2 cup store-bought pesto
- 3 large tomatoes, sliced 1/8 inch thick
- 1 tbsp olive oil
- 8 oz burrata
- Preheat oven to 400 degrees. Line a baking sheet with a silpat or parchment paper.
- Slightly roll out puff pastry on a lightly floured surface so it's about a 1/4 inch longer on each side. Transfer to prepared baking sheet. Use a fork to prick the entire surface, leaving a 1/4 inch border on all sides.
- Brush with pesto. Layer tomatoes on puff pastry. Drizzle with olive oil. Season with salt and pepper. Place in the oven and bake until light golden brown, about 20 minutes.
- Remove from oven and dot with burrata cheese (just tear with hands). Place back in the oven for another 2-3 minutes until cheese is warm. Cut into 12 pieces and serve.
- (Optional: Sprinkle with parmesan cheese and chopped parsley)