Roasted Tomato & Burrata Tart with Basil Pesto

Celebrate the transition from summer to early autumn with this delicious and easy to make Roasted Tomato & Burrata Tart with Pesto. Capture the essence of late summer with juicy, ripe tomatoes, fresh basil, and creamy burrata. Simple, elegant, and perfect for those end-of-summer gatherings. We say serve it with a crisp green salad and a glass of chilled rosé.

Ingredients

  • 1 sheet of ready-rolled puff pastry

  • 200g mixed cherry tomatoes (red, yellow, and orange for colour)

  • 250g burrata cheese

  • 2 tbsp olive oil

  • 1 tsp balsamic vinegar

  • Sea salt and cracked black pepper

  • Fresh basil leaves

For the Basil Pesto:

  • 30g fresh basil leaves

  • 1 garlic clove

  • 30g pine nuts

  • 50g grated Parmesan

  • 100ml olive oil

  • Salt and pepper, to taste

Method

  1. Preheat the Oven: Heat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.

  2. Prepare the Pastry: Roll out the puff pastry onto a lined baking sheet. Lightly score a 2cm border around the edges without cutting all the way through. Use a fork to prick the centre of the pastry to prevent it from puffing up too much. Bake in the preheated oven for about 15 minutes until golden and crisp.

  3. Make the Pesto: While the pastry bakes, blend the basil, garlic, pine nuts, Parmesan, and olive oil in a food processor until smooth. Season with salt and pepper to taste.

  4. Prepare the Tomatoes: Halve the cherry tomatoes and toss them in a bowl with olive oil, balsamic vinegar, and a pinch of sea salt and pepper.

  5. Assemble the Tart: Once the pastry is baked and golden, remove it from the oven and allow it to cool slightly. Spread a thin layer of the basil pesto over the centre of the tart. Arrange the marinated tomatoes on top.

  6. Add the Burrata: Tear the burrata into large chunks and gently place it over the tomatoes.

  7. Finish with Fresh Basil: Scatter fresh basil leaves over the tart and drizzle with a little extra olive oil if desired. Slice and serve immediately.

Why We Love It

This savoury but sweet tart is a celebration of the flavours of summer but is warming too (perfect for our Scottish four-seasons-in-one-day weather. The combination of the sweet roasted tomatoes, the creamy richness of the burrata, and the herbaceous pesto creates a dish bursting with flavour. Oh and it’s super versatile too—perfect for lunch, a light dinner, or even as a show-stopping starter for a gathering.

Foodhood mag