This quick and easy roasted tomato and burrata tart from Irish chef, columnist and TV presenter Clodagh McKenna is elevated by ingredients of real quality from the Tesco Finest range, including a Sicilian extra virgin olive oil, beautifully intense balsamic vinegar and golden forest honey. Aromatic in-season Tesco Finest tomatoes and a luxurious, creamy Tesco Finest burrata cheese from Italy take the dish to another level. So simple. So delicious.
Prep and cook 1 hr
Serves 6
2 sheets Tesco Finest ready rolled all-butter puff pastry
1 tbsp Tesco Finest balsamic vinegar of Modena
1 tbsp Tesco Finest Spanish forest honey
1 tbsp Tesco Finest Sicilian extra virgin olive oil
1 tsp fresh thyme leaves
500g Tesco Finest tomatoes on the vine, sliced
1 x 250g Tesco Finest Italian burrata, torn
8 fresh basil leaves, torn
For glazing
1 egg, beaten
Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking tray with baking paper.
Place the two sheets of puff pastry on top of each other on a lightly floured work surface. Roll into a 28cm round, and then transfer to the prepared baking tray. Fold in 2cm of the pastry edges to create a border, overlapping so it’s slightly wavy. Pop into the fridge while you get everything else ready.
In a bowl mix together the balsamic vinegar, honey, olive oil and fresh thyme, and toss with the sliced tomatoes, until they are completely coated.
Remove the pastry from the fridge. Overlap the tomato slices in circles in the centre of the pasty until it is covered.
Brush the border with the egg wash and bake in the oven for 25 minutes.
Allow to cool for 5 minutes and then top with the torn burrata and the basil leaves. Season with sea salt and freshly ground black pepper, and serve.
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