Tomato Tarte with Burrata

Ingredients

• assorted tomatoes (Use the most beautiful tomatoes, sliced or cut into pieces.)
• puff pastry (Preferably Henglein puff pastry; quantity not specified.)
• 2 tbsp balsamic vinegar
• olive oil (Use very generously; also drizzle over the tarte to finish.)
• thyme (A little thyme; quantity not specified.)
• 1 garlic (1 clove, finely chopped or crushed.)
• salt (To taste.)
• pepper (To taste; additionally sprinkle over the tarte when serving.)
• burrata (For topping; quantity not specified.)
• basil (A few leaves, roughly torn over the top.)

Steps

1. 1

   Preheat the oven to 200 °C. Set out a cold, ovenproof skillet or suitable baking dish.

2. 2

   Add the olive oil, balsamic vinegar, garlic, thyme, salt, and pepper to the cold skillet.

3. 3

   Arrange the most beautiful tomatoes on top, covering the base as evenly as possible.

4. 4

   Place the puff pastry over the tomatoes.

5. 5

   Carefully trim off the overhanging edges. Do not discard the trimmed pastry; distribute the pieces around the edge.

6. 6

   Prick the puff pastry several times with a fork so that the air can escape.

7. 7

   Bake the tarte at 200 °C for approximately 20 minutes in the preheated oven.

8. 8

   Remove the baked tarte from the oven and distribute the burrata over it.

9. 9

   Roughly tear a few basil leaves over the top and sprinkle the tarte with some pepper.

10. 10

    Finally, drizzle generously with olive oil and serve.

Notes

The quantities for the tomatoes, puff pastry, olive oil, thyme, burrata, and basil were not specified in the source. The tarte is assembled in a cold skillet; the exact skillet size and baking dish are not specified.

Nutrition per serving

• main course
• savory
• vegetarian
• French-inspired
• baked
• summer
• tomatoes
• Caprese