This tart is fantastic! It really couldn’t be more simple to make – slice tomatoes, roll out shop bought puff pastry (make sure you get all butter pastry), make the dressing and off it goes to the oven, and it looks so beautiful. I add burrata at the end, but you could use buffalo mozzarella, or feta.
This recipe is from my cookbook, Happy Cooking!
Serves 6
INGREDIENTS:
1 sheet of puff pastry
500g tomatoes, sliced
1 tbsp balsamic vinegar
1 tbsp honey
1 tbsp olive oil
1 tsp thyme leaves
2 medium sized fresh burrata, torn
8 fresh basil leaves, torn
Sea Salt
For brushing
1 egg, beaten with 1 tablespoon of milk
METHOD:
- Pre-heart the oven to 200oC (fan) and line a baking tray with greaseproof paper.
- Place the 2 sheets of puff pastry on top of each other on a lightly floured work surface. Using a roll pin, roll the pastry into a 28cm round, and then transfer to the prepared baking tray. Brush the border, about 4cm with the egg wash and fold the edges of the pastry dough, overlapping slightly. Then brush any missing spots with the egg wash to make sure you get all the border coated, this will make it lovely and golden crisp when it comes out of the oven, Pop it into the fridge while you get everything else ready.
- In a bowl mix together the balsamic vinegar, honey, olive oil and fresh thyme, and toss the sliced tomatoes in the bowl, so they are completely coated.
- Remove the pastry on the tray from the fridge. Spoon the tomatoes on to the pastry, Overlapping the tomatoes. Keep the leftover balsamic honey dressing from the tomatoes to dress a green salad if you wish.
- Bake in the pre-heated oven for 25 minutes.
- Allow to cool for 5 minutes and then top with the torn burrata and fresh basil leaves. Lastly season with sea salt and freshly ground black pepper.
