Zesty Italian Burrata and Heirloom Tomato Tart with Basil Pesto

Name: Zesty Italian Burrata and Heirloom Tomato Tart with Basil Pesto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: All-purpose flour; Unsalted butter; Salt; Cold water; Heirloom tomatoes; Burrata cheese; Olive oil; Fresh basil leaves; Parmesan cheese; Pine nuts; Garlic; Olive oil; Salt; Lemon juice; Fresh basil leaves; Cracked black pepper

A refreshing twist on a classic Italian tart

This vibrant tart combines the creamy texture of burrata with the flavorful zest of heirloom tomatoes, complemented by a fragrant basil pesto.

1 h 30 min
4
Intermediate

Ingredients

For the Tart Crust

All-purpose flour

1 1/2 cups, plus extra for dusting

Unsalted butter

1/2 cup, chilled and cubed

Salt

1/4 tsp

Cold water

3-5 tbsp

For the Tomato and Burrata Filling

Heirloom tomatoes

4 large, assorted colors, sliced

Burrata cheese

2 balls, drained and torn into pieces

Olive oil

1 tbsp

For the Basil Pesto

Fresh basil leaves

2 cups, packed

Parmesan cheese

1/2 cup, grated

Pine nuts

1/4 cup, toasted

Garlic

2 cloves, peeled

Olive oil

1/2 cup

Salt

to taste

Lemon juice

1 tbsp

For the Garnish

Fresh basil leaves

to taste

Cracked black pepper

to taste

Preparation

Marinating the Tomatoes

Arrange Tomatoes

Arrange sliced heirloom tomatoes on a large plate.

Drizzle and Season

Drizzle with olive oil and season with a pinch of salt.

Rest Tomatoes

Let sit for 20 minutes to enhance flavors.

Preparing the Tart Crust

Combine Dry Ingredients

In a bowl, combine flour and salt.

Do not overhandle the dough to keep it light and flaky.

Cut in Butter

Cut in chilled butter until mixture resembles coarse crumbs.

Form the Dough

Gradually add cold water, one tablespoon at a time, until the dough just comes together.

Chill the dough for at least 30 minutes for easier rolling and better texture.

Cooking Process

Crust Preparation

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a tart pan. Prick the base with a fork.

Blind Baking

Line the crust with parchment paper; fill with pie weights. Bake for 15 minutes, remove weights, and bake an additional 10 minutes until golden brown.

Timing: Dough chilling: 30 minutes; Tart blind baking: 25 minutes. Heat Guide: Blind baking crust: 375°F (190°C); Final assembly: No heat required.

Pesto Preparation

Blend basil, Parmesan, pine nuts, and garlic in a processor, adding olive oil gradually until smooth. Stir in lemon juice and salt to taste.

Plating & Serving