Summer’s here, and you know what that means: out with the heavy stews, in with something fresh, simple, and—let’s not kid ourselves—utterly irresistible. Think you’ve had your fill of tomato pies? Not until you’ve tried this showstopping rustic tomato and burrata tart. Imagine juicy sun-kissed tomatoes lounging on golden pastry, crowned with a cloud of creamy burrata. Yes, it’s as dreamy as it sounds, and after that first bite, you’ll wonder why you ever ate tomato pie any other way.
The Beauty of Simplicity: A Tart That Lets Summer Shine
Why overcomplicate things when nature’s offering you the best? This tart epitomizes effortless deliciousness and proves you don’t need a culinary degree (or an army of sous-chefs) to wow your guests—or treat yourself. All you need are a few beautiful, ripe tomatoes, an easy homemade crust, and one unforgettable burrata finale.
How It’s Done: Step-By-Step to Tomato & Burrata Bliss
- Start with the dough: Forget about intimidating pastry skills. The crust here is as easy as pie—pardon the pun! In a big bowl, mix flour, olive oil, and hot water until you have a soft, pliable dough. No bells, no whistles. Just the essentials. Lay the dough out directly onto a baking mat—no tin or mold needed—and give it a gentle jab with a fork to prevent unwelcome puffing in the oven.
- The tomatoes take the spotlight: The soul of this tart is, of course, the tomato. Go for heirloom or perfectly ripe, sun-drenched varieties if you can. Cut them into fine slices, and then, right in the center of that dough, brush a little old-fashioned grainy mustard. It’s the secret twist—its tangy edge plays delightfully against the sweetness of the tomatoes.
- Layer and season: Arrange your tomato slices in a lovely spiral (or whatever shape your heart desires—rustic charm is the aim!), leaving a generous border so you can fold the crust over later. Sprinkle liberally with persillade and add thin slivers of shallot for a pop of character.
- Fold and bake: This is where the tart earns its rustic badge. Fold the edges of the dough up and inwards to frame those radiant tomatoes. Don’t stress about perfection—the charm is in the relaxed, homemade look. Into the oven it goes at 180°C for about 40 minutes, until your crust is golden and crisp.
- Burrata finale: Prepare to swoon. As your tart emerges from the oven, nestle a ball of creamy burrata, unbroken, right at the center. The heat coaxes it to melt softly, mingling its gentle flavors with the sweetness of the baked tomatoes. Cut into wedges, serve immediately, and try not to inhale it all in one go.
Perfect Pairings: The Salad That Sings Alongside
No tart is an island, as they (probably don’t) say. The ideal partner? A fresh arugula salad, generously dressed with a drizzle of olive oil, a splash of balsamic vinegar, and a scatter of toasted pine nuts. The mild bite and freshness of arugula complement the creamy burrata and sweet tomatoes in glorious harmony. Your tastebuds can thank you later.
More Than Just a Tart: Bringing People Together
This rustic tomato and burrata tart is a perfect example of gourmet simplicity. It’s a crowd-pleaser, yet so easy to make, always delighting with its straightforward, honest flavors. Whether you’re pulling this out for a family lunch, a picnic with friends, or a light dinner with a chilled glass of white wine, this tart fits any occasion and every appetite. Plus, assembling it together makes for an intimate moment in the kitchen, where everyone can take part.
So, are you ready to try this rustic tomato tart and perhaps add your own flourish? Don’t hesitate to share your results and tiny tweaks—because in the end, creativity and sharing are what make the kitchen truly come alive. Happy baking!
Recipe and culinary inspiration by Mathilde, web writer specializing in accessible, creative cooking. She delights in sharing the joy of cooking and the art of bringing people together over good food.
John is a curious mind who loves to write about diverse topics. Passionate about sharing his thoughts and perspectives, he enjoys sparking conversations and encouraging discovery. For him, every subject is an invitation to discuss and learn.
