RecipeStripper

Clean recipe · gousto.wiki

Creamy Italian Burrata & Confit Tomato Tart

Famed from the region of Puglia, burrata is a smooth Italian cheese that's known for its creamy centre. Stop and savour that melt as it oozes over your show-stopping confit tomato tart. Buon appetito!

Original recipe: gousto.wiki

Yield:
2 servings
Total:
40 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Creamy Italian Burrata & Confit Tomato Tart

Ingredients

  1. 15ml Balsamic Vinegar Sachet
  2. 25g Fig Relish Pot
  3. Red Onion
  4. 120g Traditional Puff Pastry
  5. 2 x 200g Burrata Balls
  6. 250g Cherry Tomatoes
  7. 300g Waxy Potatoes
  8. 50g Lamb's Lettuce
  9. 5g Thyme

Instructions

  1. Preheat the oven to 190°C/ 170°C (fan)/ 375°F/ Gas 5Remove the burrata from the fridge to bring to room temperaturePeel and finely slice the red onion[s]
  2. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heatOnce hot, add the sliced onion with a pinch of salt and cook for 7-8 min or until starting to caramelise
  3. Once the onion has started to caramelise, slice the cherry tomatoes in halfAdd the sliced tomatoes to a bowl with a pinch of salt and pepper and a drizzle of olive oil and gently stir togetherStrip the thyme leaves from the stalks, discard the stalks
  4. Line a baking tray with non-stick baking paperLay the puff pastry onto the lined baking trayScore a 1cm border around the edge of the pastry with a knifeTip: The pastry border will puff up to give you a nice crust!
  5. Spread the caramelised onions over the pastry within the borderAdd the cherry tomatoes and top with the thyme leavesPut the tray in the oven for 25 min or until the pastry is cooked through and puffed up – this is your confit tomato tart
  6. Whilst the tart is cooking, boil a full kettleChop the waxy potatoes in halfAdd the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heatOnce boiling, cook for 12-15 min or until fork tender, then drain and return to the pot
  7. Combine the fig relish with the balsamic vinegar and 2 tbsp [4 tbsp] olive oilSeason with a pinch of salt and give everything a good mix up – this is your fig dressingAdd 1 tbsp [2 tbsp] olive oil to the drained potatoes and season with a pinch of salt and pepper
  8. Drain the burrata carefullySlice the confit tomato tart in half and top each half with a ball of burrataServe the burrata & confit tomato tart with the potatoes and lamb's lettuce to the sideDrizzle the fig dressing all over the salad and pierce each burrataEnjoy!