Roasted Tomato and Burrata Cheese Tarts
Ingredients
-
4
sheets
prepared puff pastry, thawed
-
½
cup
fig preserves
-
2
tablespoons
balsamic vinegar
-
1
tablespoon
olive oil
-
2
cloves
garlic, minced or grated
-
2
tablespoons
fresh oregano, chopped
-
pinch
salt + pepper
-
2
heirloom tomatoes, sliced
-
2
cups
cherry tomatoes
-
4
ounces
blue cheese, crumbled (optional)
-
8
ounces
burrata cheese
-
8
slices
thinly sliced prosciutto (omit for vegetarian version)
-
2
tablespoons
fresh basil
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Stack two sheets of puff pastry and press gently to adhere, then cut into desired shapes.
- Place the pastry shapes on the baking sheet and spread fig preserves over each piece.
- In a bowl, whisk together balsamic vinegar, olive oil, garlic, and oregano, then toss the cherry tomatoes in the mixture.
- Arrange the heirloom tomato slices on the pastry, followed by the cherry tomatoes and any remaining balsamic mixture.
- Sprinkle with blue cheese if using.
- Bake for 20-25 minutes until the pastry is puffed and golden, and the tomatoes are lightly burst.
- Let cool for a few minutes, then top with torn burrata and prosciutto, and garnish with basil.
Nutrition Facts (estimated)
Servings
6
Calories
280
Total fat
20g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
30mg
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