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Tomato puff pastry tart with burrata and balsamic glaze.

Puff Pastry Tomato Tart

Isabel
Puff pastry is the prefect vessel to showcase summer tomatoes. This puff pastry tart is equal parts delicious and beautiful. In this recipe I'm using beautiful heirloom tomatoes because they are in season and their colorful shades make this tart incredibly beautiful and appetizing.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine American
Servings 8

Equipment

Ingredients
  

  • 14 oz puff pastry all butter, Dufour brand is my preferred brand
  • ½ cup ricotta cheese
  • 2 tablespoons pesto
  • 2 tomatoes sliced
  • 1 egg whisked
  • 4 oz burrata cheese 1 ball
  • 2 tablespoons balsamic glaze
  • 1 pinch flaky salt
  • 1 pinch ground pepper
  • basil for garnish
  • ½ tablespoon olive oil

Instructions
 

  • Preheat oven to 400°F.
  • Roll the puff pastry and using a pairing knife score an inner rectangle about ¼ inch from the edge and poke the inner rectangle with a fork to allow steam to flow.
    14 oz puff pastry
  • Brush with egg wash and bake the puff pastry for 10 minutes until it begins to brown and puff up.
    1 egg
  • In a bowl combine the ricotta and pesto and whisk until fully incorporated.
    ½ cup ricotta cheese, 2 tablespoons pesto
  • Remove the puff pastry from the oven. Carefully press the center down if it's puff up.
  • Spread a thin layer of the ricotta mix over the puff pastry. Add the slices tomatoes on top.
    2 tomatoes
  • Bake for an extra 10 minutes until deeply golden brown.
  • Let the puff pastry cool down slightly and add the burrata.
    4 oz burrata cheese
  • Drizzle with the balsamic glaze, olive oil, salt and pepper.
    2 tablespoons balsamic glaze, 1 pinch flaky salt, 1 pinch ground pepper, basil, ½ tablespoon olive oil
  • Garnish with basil, cut with a pizza cutter and serve and enjoy
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