basil pesto tomato burrata tart (1)
Lunches, Recipes, Side Dish

The Best Tomato Tart With Basil Pesto and Burrata Cheese

0 comments

This delectable tomato pesto burrata tart perfectly combines the robust flavors of tomatoes, fragrant basil pesto, and creamy burrata cheese, all nestled atop a buttery, golden crust. The beauty of this tart lies in its harmonious medley of contrasting elements. The crisp, tender pastry crust is a sturdy foundation, providing the perfect platform to showcase the vibrant toppings. A generous smear of basil pesto blankets the tart’s surface, making this a great brunch, lunch, or dinner dish. 

I love basil and tomato together; it’s just so fresh and full of the bright flavor of summertime. This savory tart has a rustic charm to it. We used a springform pan to hold the pastry in shape as it baked. You could make it into a galette. Remember that the type of tomato used will also play a part in how juicy it bakes up. The creamy burrata cheese nestled amidst the vibrant tomatoes and the aromatic basil lends a luxurious and creamy texture that melts in your mouth. 

This tomato basil tart is perfect to accompany your summer bbq meals. Served this as an appetizer or side, it’s sure to get lots of rave reviews. 

Making the pastry 

We used a butter pastry, and the result was a lovely stiff flaky pastry that held up to all the fresh juices that oozed out of the baked tomato. It was perfect. 

Step one is to mix the flour and salt together. Add in the cold butter and shortening using a pastry knife. This step is crucial, so keep working the dough until it forms small pea-sized pieces. You can then add in the water. Cold water is best to not melt the butter/shortening in the crust. After you’ve worked the pastry into a nice smooth, non-sticky ball, wrap it tightly in saran and place it in the fridge to chill for one hour. 

This chilling process will make rolling the dough a lot easier. I can’t tell you how many times I tried working the dough in my impatient youth straight away. Working it right away will result in needing more flour on the work surface as the dough is too sticky to work. The more flour you end up adding, the tougher the pastry becomes. So chill the dough, folks; it’s worth the wait.

Rolling the chilled dough to about 1/8″ thickness will allow for a nice crisp yet flaky crust when baked. We are also prebaking the crust for ten minutes. The prebake will keep the crust from getting soggy when we’ve added all the juicy elements. 

If you don’t mind the sides being rolled, you can make a straight galette. Otherwise, put the dough in a round pan with a small edge. We improvised here and used a 12″ spring form pan. The springform pan actually made removal very easy. 

Once you have the tart pastry in the baking tray/pan, poke holes with a fork in the bottom. Known as docking, this allows the pastry to not puff when baking. We want to dock pastry when it’s being prebaked before filling. 

After baking for ten minutes, remove the tart and spread with a generous amount of basil pesto. We just used a jarred variety from the store. You can make your own if you have time to do so. 

Wash and then slice the tomato thinly before arranging it on top of the basil pesto. The next step is adding the burrata cheese. If you aren’t familiar with this cheese, it comes in a softball form. It has a thicker exterior with a soft, almost liquid fresh cheese interior. Scoop a few spoonfuls of this delicious creamy cheese around the top of the tart. We aren’t going for full coverage, as it will spread while baking. After that, we add fresh basil leaves around the top of the tart. These are getting baked and will crisp up. If you prefer, add them new afterward for a more basil-flavored tart.

 

Pop the whole tart in the oven for an additional 20-30 minutes bake time. You will know it is baked completely when the crust is golden brown. Remove from oven and allow to cool slightly before slicing. Remember, wet ingredients like tomato and cheese will have immense heat and can burn mouths. 

Serve the tart while warm and fresh. This cannot be made ahead of or enjoyed reheated later; fresh is best. This fragrant tomato basil pesto tart is so fresh and delicious you may wish you made more than one!

How to change it up

  • If you don’t like green pesto, you can use a tomato-based pesto instead. 
  • The tart pastry can be divided to make individual mini tarts for guests.
  • Instead of burrata which can be expensive, you can add fresh bocconcini or pizza mozzarella. 

Expert Tips:

  1. Docking, as mentioned above, is poking holes in the crust. You want to do this when prebaking the tart shell so it doesn’t puff up. 
  2. Use colored tomatoes to make a stronger visual impact. Arrange the colors alternating around the surface of the tart. 
  3. Other herbs that go well with tomato and cheese are oregano, chives, parsley, garlic, and thyme.
basil pesto tomato burrata tart

Tomato Pesto Burrata Tart

Amber Bondar
This summer fresh tomato basil pesto burrata tart is the ideal appetizer or dinner accompaniment. It's bold basil and tomato flavors are accented by the luxuriousness of the creamy burrata cheese. The crisp yet flaky crust makes the perfect shell for this garden tart.
Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, lunch, Side Dish
Cuisine American, Canadian
Servings 6

Equipment

  • 1 12" Spring Form Pan Or other baking tray
  • 1 mixing bowl
  • 1 measuring cup
  • 1 Fork
  • 1 Teaspoon
  • Rolling Pin
  • Pastry Knife

Ingredients
  

Tart Pastry

  • Cup Cold Butter
  • Cup Flour
  • ¾ Tsp Salt
  • Cup Cold Water

Tart Toppings

  • Jarred Basil Pesto
  • 3 Whole tomatoes washed and sliced thinnly.
  • 1 500ml Burrata Cheese
  • Fresh Basil Leaves

Instructions
 

Making the Tart Pastry

  • Measure flour and salt into large mixing bowl.
  • Add in the cold butter using a pastry knife to blend.
  • Blend butter into flour mixture with pastry knife until it resembles coarse peas.
  • Add in the cold water a little at a time. Using your hands form the pastry dough into a soft ball.
  • If your dough feels sticky after adding water you can add a bit more flour.
  • Wrap the ball of pastry dough in cling wrap and place in fridge for one hour.

Bake the Tart Shell

  • Roll the chilled pastry dough out to 1/8" thickness on lightly floured work surface.
  • Work the dough into a circular form. Place dough in spring form pan with only enough dough lip to go up the side a half inch deep.
  • Alternatively make a galette shape out of the dough for your tart base.
  • Dock the bottom of the pastry before baking for ten minutes in 350℉ preheated oven.

Assembling the Tart

  • Remove the pastry from the oven and spread a few teaspoons of basil pesto on the tart shell.
  • Arrange sliced tomato so they just overlap slightly.
  • Add spoonfuls of the burrata cheese to the top of the tomato.
  • Lay fresh basil around the top of the tart.
  • Return to oven to continue baking for 20-30 minutes more or until crust is golden.
  • Remove from oven and let cool slightly before cutting.
Keyword appetizer, burrata, Pastry, tart, tomato

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating