Hello my friends! I’m back with a seasonal recipe, as always!
September provides amazing tomatoes and I decided to make something out of them…
So I cooked a cherry tomato and burrata tart.
Let’s see the recipe, Chef!
Cherry Tomato and Burrata Tart
- Express Puff Pastry
- 200 g flour
- 200 g very cold butter
- 2 g salt (1/2 tsp)
- 100 g very cold water
- 75 g cream cheese
- 1/2 tsp ground ginger
- 20 basil leaves
- 800 g cherry tomatoes
- 1 tsp honey
- 1 burrata
- A dash of balsamic cream
- A dash of olive oil
Express Puff Pastry
Place the flour, butter cut in cubes and salt in your food processor bowl.
Start whisking at low speed (2 on a scale from 1 to 6) and pour the water.
Keep on whisking until the flour is combined with water, you still need to have large cubes of butter.
Place the pastry on a floured work plan.
Spread the pastry with your rolling pin and make a rectangle (15 cm by 45 cm).
Fold the right third of the pastry, then the left third. You should have a square.
Make a quarter turn. Make a rectangle (15 cm by 45 cm). Fold the right third of the pastry, then the left third.
Start again twice.
Set aside in your fridge for at least an hour.
Preheat your oven at 200 C / 390 F degrees.
Spread the puff pastry, place it in you mold and cut the exceeding pastry with a knife.
Spread cream cheese, ground ginger, salt, pepper and add a dozen of basil leaves.
Cover with cherry tomatoes, spread the honey on top.
Cook 35 minutes.
Let cool down on a grid.
Place the burrata in the middle, add the remaining basil leaves, pour the olive oil and balsamic cream.