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The main dish, Mediterranean

Tomato and burrata tart

This tomato and burrata tart is a vegetarian summer dish for 6 people that takes 20 minutes of active work. The dough gets topped in the morning and baked just before guests arrive, with the burrata added at the very last minute. It's very easy to make, costs €4.20 per person, and the key is keeping the crust crisp and the burrata cold and fresh.

A crisp thin tart, ripe tomatoes, pesto, and a burrata torn open fresh from the oven, just for the pleasure of it.

Tomato and burrata tart
For
6 people
Work
20 min
Total time
45 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€4.20
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Under the golden puff pastry, pesto seasons ripe tomatoes that release a little sweet juice as they bake. The burrata, cold and creamy, gets added straight out of the oven, and that contrast between the warm crust and the cool cheese is what makes this tart memorable at the table.

This is a tart that defines summer dinners, when tomatoes are at their best and you want something that doesn't need constant watching. It fits a casual dinner with friends on the terrace, a sunny family lunch, or a light meal before an evening that keeps going.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 15 min
  3. Before the guests arrive 2 steps, 35 min
  4. When it's time to serve 2 steps

In the morning, roll out the pastry, score the borders, spread the pesto, and keep the trays in the fridge. Just before guests arrive, slice the tomatoes, arrange them, season, and bake for 25 minutes. Right before serving, open the burrata over the hot tarts, scatter basil on top, and slice right away.

The ingredients

6 people

Dairy

  • Rectangular puff pastry sheets 2
  • Burrata 3

Fruits and vegetables

  • Ripe tomatoes, mixed colors 900 g
  • Basil 1 bunch

Pantry

  • Pesto 6 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Fleur de seloften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Unroll the pastry sheets onto baking trays, score a 1 cm border with a knife, and prick the inside with a fork. 10 min

    The scored border will puff up and form a neat crust.

  2. Spread pesto over the inside, leaving the border bare, and keep the trays in the fridge. 5 min

    Only slice the tomatoes at the last minute so the pastry doesn't get soggy.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Slice the tomatoes, arrange them in overlapping rows over the pesto, drizzle with olive oil, and add pepper. 10 min

    Salt the tomatoes just before baking, not earlier.

  2. Bake for 25 minutes at 200°C, until the pastry is golden and crisp. 25 min

    Check the bottom of the pastry too, it should be golden as well.

When it's time to serveThe final touches, right in front of your guests.

  1. As soon as it comes out of the oven, tear open the burrata, place it over the tarts, and scatter with basil and fleur de sel.

    Cut the burrata open at the table for the creamy moment.

  2. Slice and serve right away, the pastry is at its crispiest.

    A drizzle of good olive oil over the burrata, and that's it.

Our tips to get it right

  • Pick an all butter puff pastry, it puffs better and tastes richer than pastry made with sunflower oil.
  • Blot the juiciest tomato slices on paper towels before arranging them, the crust will stay crisp longer.
  • Take the burrata out of the fridge a few minutes before opening it, it softens and spreads more easily over the warm tart.

The variations

  • Swap the classic pesto for an arugula or homemade basil pesto if you want a sharper, greener flavor.
  • For a dairy free version, skip the burrata and finish with a drizzle of olive oil and toasted pine nuts instead.
  • For kids, cut the tarts into small pieces before adding the burrata, and serve extra burrata on the side for anyone who isn't into creamy textures.

What to serve it with

  • A lemony green salad
  • A chilled Provence rosé
  • Garlic toasted bread slices

Storage

Leftovers keep for 1 day in the fridge in a closed container, the crust loses its crispness quickly. This tart doesn't freeze well, and should only be reheated without the burrata, which gets added fresh afterward.

Questions about this recipe

Can you use shortcrust pastry instead of puff pastry?

Yes, shortcrust works well and gives a crispier, flatter base. Keep the same baking time and watch the bottom for an even golden color.

How do you keep the crust from getting soggy under the tomatoes?

Spread the pesto in a thin layer and only salt the tomatoes right before baking. You can also blot the juiciest slices on paper towels first.

Can you use mozzarella instead of burrata?

Yes, well drained mozzarella works, though it will be firmer and less creamy. Burrata is still better for that soft, oozing center when you open it.

How many tarts do you need for 6 people?

Two rectangular tarts are enough for 6 people as a main course, served with a salad. Plan for one extra tart if it's the only dish on the menu.

Can a tomato and burrata tart be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a tomato and burrata tart?

Allow 45 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a tomato and burrata tart?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a tomato and burrata tart cost?

About €4.20 per person, that's €25.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Pastéis de nata The dessert

Mediterranean

Pastéis de nata

  • 45 min of work
  • Prepared the day before
  • Medium, €1.30 per person

300 kcalcalculated by Kiloach

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