Ingredients
Main Ingredients
- 1 sheet frozen puff pastry (thawed) Make sure it's fully thawed for easier rolling.
- 1 cup pesto Can be store-bought or homemade.
- ½ cup shredded mozzarella cheese
- 2-3 pieces heirloom tomatoes Alternatively, use 16-20 cherry tomatoes.
- 1 ball burrata cheese Can be sliced or torn.
- to taste Salt and pepper
- 1 piece egg Whisked for egg wash.
- to serve Fresh basil For serving.
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the tomatoes and sprinkle them with salt. Let them sit for 10 minutes to draw out moisture, then pat them dry.
- Roll out the puff pastry on a lined baking sheet, creating a small frame by folding up the edges.
- Spread the pesto evenly over the puff pastry.
- Sprinkle shredded mozzarella on top of the pesto, followed by the burrata slices.
- Arrange the tomato slices on top.
- Chill the tart for 10-15 minutes.
Baking
- Bake for 20-25 minutes, or until golden brown and puffed.
Serving
- Serve garnished with fresh basil.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 2gSugar: 5g
Notes
This tart is best enjoyed warm. You can serve it as a starter, a light meal with a salad, or even as a party appetizer. Cut it into smaller pieces for easy sharing at gatherings.
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