Tomato Tart With Pesto And Burrata

15 mins Prep Time

30 mins Cook Time

Written By

Tara Omidvar

Tomato tart is one of the greatest quick lunches, dinners or appetizers during the summer. It has a flakey, crispy puff pastry as a base, topped with herbed whipped ricotta and fresh tomatoes. After baking, it is topped with pesto sauce and creamy burrata for an extra treat.

Store-bought puff pastry makes the process easier and faster, but if you want to challenge your pastry skills, you can make that as well. For the tomatoes, you can basically use any kind of firm tomatoes. Heirloom tomatoes are in season now and they taste amazing but feel free to use other varieties.

Tomato tart is best served immediately. You can also refrigerate it in an airtight container and reheat again in the oven.

Ingredients

Pesto Sauce

2 cups fresh basil
1/4 cup pine nuts (toasted)
1/3 cup grated Parmigiano Reggiano or Pecorino
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic
1/2 cup olive oil

Herbed Ricotta

2/3 cup ricotta
1/3 cup parsley
1/2 tablespoon lemon juice
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon black pepper

Tart

1 sheet puff pastry (store-bought or homemade)
2 large heirloom tomatoes (sliced into 1/4-inch thick)
1 burattini
1 tablespoon olive oil
1/2 tablespoon chili flakes (optional)
Basil leaves (for garnish)

Directions

Pesto Sauce

2 Steps

Step 1

Add all the ingredients except olive oil to a food processor. Pulse a few times or until everything is mixed together.
Step 2

While the food processor is running, slowly add the olive oil in. Pulse until smooth, adjust the seasoning to your taste and set it aside.

Herbed Ricotta

1 Steps

Step 1

Process all the ingredients together in a food processor until smooth. Adjust the seasoning to your taste and set aside.

Tomato Tart

7 Steps

Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2

Layer the tomatoes on top. Transfer the tart to the sheet pan and bake for 30 to 35 minutes or until puff pastry is browned and puffed. Rotating halfway through.
Step 3

Pat the tomatoes dry with paper towel and sprinkle with salt.
Step 4

Roll out the puff pastry and mark 1/2-inch border with a knife.
Step 5

Spread the herbed ricotta over the puff pastry within the boarder.
Step 6

Tear the burrata in 5-6 pieces, place on top of the tomatoes and drizzle with olive oil.
Step 7

Sprinkle the tart with chili flakes and basil leaves if using. Enjoy!