Burrata and puff pastry; two of my favourite ingredients collide for one amazing tart recipe. Burrata Tarts are crazy scrumptious and I’ve paired the burrata with four different complimentary flavours to highlight this gooey and creamy cheese. Burrata is a soft fresh mozzarella which has a firm exterior with cream and mozzarella on the interior. The contrasting textures highlights the interior’s soft and creamy texture that’s unbeatable. If burrata’s not in the budget or unavailable then fresh mozzarella torn into pieces also works well. Burrata is creamier than fresh mozzarella and goes astounding well with a lot of produce.
This week has been rough. Baby Lucy and I have been down with a cold, which would be much more manageable if she wasn’t teething horribly as well. It’s been rainy here which means my twins are indoors a lot more than usual … read that I had an inability to do much. More than 50% of our dinners were room temperature or cold so that I didn’t have to actually “cook” after the kids went to bed. This recipe was a glorious moment in a week of tough ones. The flaky light pastry, the ultra creamy cheese, and some of the best produce came together and brightened my day.
My twins loved the pastry and the toppings. One is a cheese-hater (no idea how I carried her for 9 months … eating cheese the whole time) and refused to even try the burrata, and my orange cheese lover (“I love cheese and I love peppers” to quote her statements on food) wasn’t into the white cheese colour although ate a few pieces thinking it was cooked egg white. I’d wager more open-minded kids would be into these for supper.
The thing about this recipe is how easy it truly is. Rolling out the pastry is probably the most time-consuming task. I also liked how adaptable it was. I’m a hardcore burrata, tomato, and basil fan, but the zucchini slices with thyme stole my heart this time around. I’m so looking forward to hosting a summer bbq and having these around in bite size morsels for everyone to snack on … they’re sure to be a crowd pleaser. If some meat protein is required I’d highly recommend prosciutto. Do you have a favourite burrata combo? Tell me all the burrata things you know …
Creamy Burrata Tarts for a quick dish highlighting Summer's bounty.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 package (approx. 500 grams) puff pastry, thawed
- 1 container burrata cheese, 250 grams, drained and cut into 8 segments
- 1 egg
- salt and pepper
- Suggested garnishes: peach with mint, pea shoots with balsamic vinegar, tomatoes with basil, roasted zucchini with thyme leaves, fig segments with honey, cucumber with oregano, etc.
- Preheat oven to 400°F.
- On a lightly floured surface roll out pastry until it's about 1/4-1/8" thick. Cut a square out 3"x3" to 4"x4" (approximately). Using that square as a template, place it on top of the other pastry and cut identical sized squares.
- Poke holes all over the pastry leaving a 10 cm border (this will prevent it from rising).
- In a small bowl, beat the egg. Brush beaten egg on pastry squares.
- Bake for 15-20 minutes until pastries are golden brown. They may need to be pressed down in the centre.
- Top each pastry with desired garnishes and burrata.
- Lightly season with salt and savoury pastry garnishes with pepper.