Introducing the Tomato & Burrata Tarte Tatin: our take on the classic French dessert but with a creamy, vibrant and juicy twist.
This tarte tatin combines the It Girl of cheese land (burrata) with sweet, caramelised cherry tomatoes – all nestled within a golden, flaky puff pastry crust. The perfect dish for summer evenings on the porch with your favourite humans (or to tuck into solo).
Serves: 4-6 people.
- 1 packet of all-butter puff pastry (about 400g)
- 2 tablespoons unsalted butter/olive oil
- 2 red onions, halved and thinly sliced
- Approx 500g of tomatoes of choice, sliced
- 1tbsp honey
- 1/2 tbsp balsamic vinegar
- 1 tablespoon fresh thyme leaves, chopped or 1/2 tsp dried
- 1 burrata cheese ball (about 250 grams)
- Fresh basil leaves
- Flaky sea salt and freshly ground black pepper to taste
1: Preheat your oven to 180 degrees celcius. Unfold your puff pastry sheet and cut into a circle, around 25-30cm in diameter. Chill the pastry round, covered, until you're ready to use it.
2: In a large pan, melt the butter over medium heat. Add your thinly sliced onions and a pinch of sugar. Cook and stir until the onions are golden and caramelised, around 10-15 minutes. Then, add 2 tablespoons of water and let it cook off, scraping the brown bits from the bottom of the pan. Transfer your caramelised onions to a bowl.
3: In a clean, ovenproof cast-iron pan, or flat baking sheet with baking paper, drizzle honey and balsamic on the base. Layer tomatoes in an even circle, with salt + pepper and thyme, then sprinkle the caramelised onions on top.
4: Place the chilled puff pastry round on top, tucking the edges into the pan, or pressing pastry down creating tucked edges, if using a flat baking sheet.
5: Now, to the oven! Take the tart in the preheated oven until the crust is puffed and golden, which should take about 30 minutes. Let it stand for 5 minutes, then run a knife around the pastry to loosen it from the pan and carefully flip the tart out onto a serving platter.
6: Scatter the torn pieces of burrata on top of the tart, drizzled with olive oil and sprinkled with the basil and pepper. Cut it into wedges, serve immediately, and prepare yourself for people to go on and on and on about how good that was. You are welcome.