Heirloom Tomato Tart With Burrata

Bright heirloom tomatoes, airy puff pastry, and creamy burrata are combined in this straightforward heirloom tomato tart. a straightforward summer entrée! Jump to the recipe

I can’t believe August is coming to an end tomorrow. How did the summer go away? Please stay here.

Although I adore the tastes and hues of fall, I don’t feel prepared for it just yet. It feels like it shouldn’t be football season yet, but this weekend is Notre Dame’s first home game of the year. You better know we’ll be there. It’s true, and I probably say it every year. Every year, the opening game is more summery than fall. I suppose it’s meant to make up for the games during the November blizzard.

Which fall activity is your favourite? When I say that one of mine is apple harvesting, I’m confident that I won’t surprise anyone. Picking your own apples from the orchard and enjoying a few while you’re at it is quite satisfying. They have a vibrant flavour and are warm from the sun. Although I’m sure I must have gone when I was younger, I don’t really remember, but the first time I went as an adult was when I was in law school with my two closest friends. We visited a farm in southwest Michigan on a lovely Friday in September and picked more apples than we knew what to do with. I can’t say I was angry about the fact that my refrigerator was always filled with apples.

Heirloom Tomato Tart With Burrata

I long for the times when we could go on spontaneous expeditions like that. Even if law school might be extremely stressful, which it can be at times, the independence that students, including law students, enjoy is simply the best. We went to pilates and dinners at the dining hall together, had odd Tuesday afternoon strolls around the quad, and laughed just as much in the library as we studied there. Some people despise law school, but I loved it because of my buddies.

Since one of them lives in Portland and the other in Columbus, we now need to plan weekends together months in advance. However, we do have a pretty funny group SMS that we use to communicate with one another every day. The variety of subjects covered includes toddler bedtimes, the humour of contemporary dating, the complexities of legal theory, and Taylor Swift’s most recent album. Although the three of us are currently in very different stages of life, the connection we formed while harvesting apples on a lovely September day is stronger than ever.

I apologise for the digression, but this isn’t about apples. This is about clinging to summer as tightly as I can until I’m prepared to welcome fall.

Making this incredibly easy heirloom tomato tart is one of the greatest ways to achieve that. Puff pastry, pesto (I used store-bought; nobody has time to make pesto right now), tomatoes (you don’t have to use heirloom tomatoes; nonetheless, they’re lovely), burrata (!!! ), fresh basil, salt, and pepper are all that are needed. This is the height of summer feasting, and I’m not going to miss it.

Heirloom Tomato Tart With Burrata

One of my favourite ingredients for quick but incredibly stunning tarts is puff pastry. You can also create these great breakfast buns with it, among other things. It only requires defrosting, your choice of toppings, and baking… and magic manifests 99 percent of the time.

Of course, I would be that 1% that made this the first time and absolutely botched it. Initially, I combined mozzarella and fig jam with the tomatoes since it sounded delicious. A word of advice: if you’re going to make a puff pastry pizza virtually from scratch, use very few layers. I added an excessive amount of cheese, tomatoes, and jam. and it was a drenched, muddy mess of melancholy. Of course, we still consumed it.

Because of this, for round two, I substituted pesto (far less liquidy), rinsed the tomato slices first on paper towels, and added the burrata immediately after baking. As expected, the puff pastry was flaky and dreamily puffed, just as it had been before.

So I believe there is a puff pastry trick, and that is to give it room to puff. Reduce the amount of pesto you use, leave space between your toppings, and then add things like melty cheese. Not that difficult… and completely worthwhile given that burrata is one of the greatest inventions ever. In essence, it had to be applied here.

Summer, I haven’t finished with you yet.


  • 1 sheet of thawed frozen puff pastry
  • 14 cup of pesto (I used storebought)
  • 1 large, thinly sliced heirloom tomato
  • one burrata round
  • for garnish: fresh basil
  • Pepper and salt
Heirloom Tomato Tart With Burrata


Set oven to 400 degrees Fahrenheit. Puff pastry should be unwrapped and placed flat on a baking pan covered with parchment paper. To drain, place slices of tomato on paper towels.
Spread pesto over puff pastry, leaving a border of about 1/2 inch all the way around.
Tomato slices should be placed on top, ideally without overlapping. Add salt and pepper according to taste.
Bake tart for 18 to 20 minutes, or until sides are golden brown and puffy. Burrata should be sliced into even pieces so it may be arranged over the tart as it bakes.
Place slices of burrata atop the baked tart and garnish with fresh basil leaves, salt, and pepper, as desired. Serve!


Although it can be stored in the refrigerator for a day or two if necessary, this tart is best the day it is made. Puff pastry loses its puffiness when microwaved.

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