After what feels like an eternity, suddenly the trees are in bloom, gardens are being planted and now, the season’s first sun-ripened tomatoes are starting to roll in. Just like that, we’re heading into summer. Which begs the question. Can comfort food be fresh? The answer is a resounding heck, yeah.
The balsamic and burrata tart is like a pizza-fide version of my favourite antipasto plate, splashed with a hint of tart balsamic and nestled on a bed of buttery puff pastry. It’s basically akin to having a built-in bread bowl. But it’s the combination of creamy burrata, blistered toma-toes and the pop of fresh herbs that makes this dish something I’m going to dream about for weeks.
That’s not to say I don’t love the simplified tomato tart any less. These intense, blood-red tomatoes set atop a smattering of melted cheese turns into something extraordinary when you add the one-two punch of fresh basil and oregano.
Cook Time: 25 minutes
Prep Time: 10 minutes
Balsamic, Burrata & Roasted Tomato Tarts
Inspired by Donna Hay
2 sheets butter puff pastry, thawed
1 pint red & yellow tomatoes, left whole
4-6 ounces burrata cheese
1/2 mozzarella, shredded
3-4 slices thinly sliced prosciutto
1 clove garlic, minced or grated
4-6 sprigs of fresh oregano, leaves chopped
4 large fresh basil leaves, torn
1 Tbsp balsamic vinegar
1 Tbsp olive oil
Salt + pepper
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Stack two pieces of puff pastry one on top of the other and press gently to adhere. Cut into a large circle.
3. Place on the prepared baking sheet, score the puff pastry along the sides about 1/2 inch, to make a small border. Inside the border, pierce with a fork. Lightly brush with olive oil.
4. In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add tomatoes to the balsamic mix and toss.
5. Sprinkle puff pastry with mozzarella and arrange tomatoes. Add any remaining balsamic mix-ture left in the bowl.
6. Bake for 22-25 minutes or until cheese is bubbly and pastry is golden.
7. Let stand for 3-5 minutes and top with torn burrata and prosciutto. Garnish with fresh basil.
Cheesy Cherry Tomato Tarts
1 sheet butter puff pastry
1 pint cherry tomatoes, halved
1 Tbsp chopped basil
1/2 Tbsp chopped oregano
1/3 cup shredded mozzarella cheese
1/3 cup grated Gruyere cheese
Olive oil, salt, pepper
1. Thaw frozen puff pastry according to directions. Preheat the oven to 400°F.
2. Place chopped cherry tomatoes on a paper towel facing down to drain for about 30 minutes (this will keep them from being to wet and making the tart soggy). Toss in a bowl with olive oil, salt, pepper and the chopped herbs.
3. Unroll the thawed pastry and cover with plastic wrap. Roll out the pastry slightly. Transfer to a baking sheet and score the puff pastry along the sides about 1/2 inch, to make a small border. Inside the border, pierce with a fork. Lightly brush with olive oil.
4. Sprinkle puff pastry with cheese and top with the tomato mixture, facing the cut tomatoes up.
5. Bake for 18-20 minutes or until cheese is bubbly and pastry is golden.
Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.