Puff Pastry Tart, with Tomatoes & Burrata – EASY!

I’ve just been foraging in my fridge for something for supper and then I saw a roll of chilled puff pastry, a burrata and some lovely tomatoes. These things are often in my fridge along with a jar of pesto (the shop bought stuff). So I set to and made this amazing Puff Pastry Tart with burrata, tomatoes and pesto – mmmmmm

Just look at it – I drizzled it in a tiny drop of olive oil, a good twist of rock salt and plenty of freshly milled black pepper

Added a few fresh basil leave and that was it

And my word it just hit the spot

I Love Love Love this combination of flavours – have a go!

What is Burrata?

Well apart from being one of my absolute favourite foods, this is that Wikipedia says

Burrata is an Italian cow milk cheese made from mozzarella and cream.

The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture.

Burrata cheese is one of unmissable traditional Italian foods from Puglia.

Burrata originally hails from the city of Andria in Murgia, in the Puglia region of Southern Italy, where it was first made around 100 years ago, and is still made by hand with just three simple ingredients: cow’s milk, rennet and cream.

What is the difference between mozzarella and burrata?

I found the perfect description/ explanation from an article by FineDining Lovers

Mozzarella and burrata are both types of Italian semi-soft cheeses.

Mozzarella is traditionally made with cow’s milk or water buffalo milk and has a denser texture and tangier flavour than burrata.

If you want to try authentic mozzarella, look for products that say Mozzarella di Bufala Campana and have the authentic stamp.

Burrata is made from an outer shell of mozzarella made from cow’s milk or water buffalo milk and filled with fresh cream and curds.

Individual burrata are often sold wrapped in a green asphodel leaf. Its creamy texture is the greatest difference from mozzarella, in that it oozes out when sliced.

How do I serve Puff Pastry Tarts?

These tarts are very easy – like really easy and so quick to make and thus make the perfect lunch, fresh out the oven on their own – delicious

Or you can elevate with a lovely big salad and new potatoes to make a delicious supper

Top Tips for your Puff Pastry Burrata & Tomato Tarts

I tend to eat mine hot straight out the oven, they are defiantly at their best when hot and freshly baked
You can eat them cold too, but I prefer them hot. They are also great for picnics & packed lunches
Make sure your oven is piping hot, bake on the top shelf as you want crisp, flakey, baked pastry (no soggy bottoms)

Can I add other toppings to the Puff Pastry Tarts?

Yes Yes you can!

For the kids maybe just Tomato & Mozzarella, you could also add some chorizo or pepperoni if you like – almost pizza like

How about adding mushrooms too? maybe Asparagus? Or Courgettes?

you could switch the cheese for Cheddar, Stilton or Feta – or whatever you fancy

Most things work to be honest. Have a go and let me know 🙂

How do you make your Puff Pastry Tarts?

(Full details on the recipe card below)

Simply remove your pastry from the fridge and unroll
Preheat your oven and line a baking sheet with baking paper or greaseproof paper
Cut your pastry into 2 pieces
Score approx 1cm inside the edges (to form the edge)
Using a fork ‘dock’ (put holes on the base
Spread with pesto
Add your halved tomatoes and then dot your Buratta in-between the tomatoes
Bake in the hot oven for approx 25 minutes
Add fresh basil leaves , a drizzle of olive oil and salt & freshly ground black pepper
And that’s it!

Puff Pastry Tart ready for the oven

Another Tomato & Mozzarella recipe

If you love the flavours of these tarts you will no doubt love my Tomato & Mozzarella Salad too

Just look at her 🙂

I hope you really enjoy the tarts

I’d love if you could let me know

Clare xx