Burrata Tarts
Quick and easy puff pastry appetizer with burrata cheese and seasonal produce.
Ingredients
- 1.1 lbs puff pastry, thawed 1 package
- 1/2 lbs burrata cheese, drained and cut into 8 segments 1 container
- 1 large egg
- 1 pinch salt
- 1 pinch pepper
Garnishes:
- 1 medium peach
- 2 mint leaves, chiffonade*
- 4 tbsp pea shoots
- 2 tsp balsamic vinegar
- 1/2 cup tomatoes, chopped
- 2 basil leaves chiffonade
- 1/2 small zucchini, thinly sliced
- 1 tsp thyme leaves
- 1 medium fig, sliced
- 2 tsp liquid honey
Instructions
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Preheat oven to 400°F.
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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.
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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.
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Bake for 15-20 minutes until pastries are golden brown. They may need to be pressed down in the centre.
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Top each pastry with desired garnishes and burrata. Lightly season with salt and pepper.
Recipe Notes
* chiffonade is a fancy word for a slicing technique that results in long thin stripes.