Recipe: Tomato, Burrata & ‘Nduja Summer Tart
Nothing beats the combo of burrata, nduja, tomato, and pesto - it’s pure heaven. We usually toss these into a pasta dish, but this time we’ve gone lighter with a summery tart. We used store-bought puff pastry for ease, feel free to make your own (but puff pastry is a bit of a time commitment). You can bake the pastry base ahead of time, but we recommend assembling just before serving - tomatoes can make the base soggy, and burrata is best fresh.It looks impressive, tastes even better, and comes together with minimal fuss.
Ingredients - Serves 6
1 Roll Puff Pastry
500g Of Your Favourite Tomatoes
250g Burrata
50g Fresh Nduja
Zest 1/2 Lemon
1 Egg
Extra Virgin Olive Oil For Drizzling
Salt & Pepper For Seasoning
For The Pesto
100g Basil
60ml Extra Virgin Olive Oil
20g Parmesan
20g Pine Nuts
1 Small Garlic Clove (Crushed)
Salt For Seasoning
Method
1. Preheat the oven to 200°C.
2. Start by making the pesto. Use a mortar and pestle for this - it’s the best way to bring out the flavours and keep some texture from the pine nuts, rather than blending everything smooth.
3. Remove and discard the basil stalks. Finely chop the leaves, then add to the mortar with the pine nuts. Mix until the nuts are slightly crushed.
4. Add the remaining pesto ingredients (extra virgin olive oil, parmesan, garlic and a pinch of salt), mix well, and set aside.
5. Roll out the pastry, place on a lined tray, and score a 1-inch border. Prick the base with a fork.
6. Brush with egg wash and bake for 15 minutes.
7. Meanwhile, slice the tomatoes.
8. Remove the pastry from the oven and use the back of a spoon to press down the centre, creating a sunken area. Leave to cool.
9. Pat the tomatoes with kitchen roll to remove excess moisture - this helps prevent sogginess.
10. Drizzle the pastry with extra virgin olive oil, then arrange the tomatoes on top.
11. Top with pesto, burrata, nduja, lemon zest, basil leaves, and another drizzle of olive oil.
Enjoy!
