Hip hip hooray! It's tomato season! Let's talk about DIY roasted tomato and burrata cheese tarts! These easy, insanely delicious and very pretty tarts are the perfect Mother’s Day lunch or side-dish recipe via Half Baked Harvest.
Did you know that tomatoes are a rich source of vitamins A and C and folic acid? Tomatoes contain a wide array of beneficial nutrients and antioxidants, including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein. The benefits of consuming fruits and vegetables of all kinds, including tomatoes, are infinite. As plant food consumption goes up, the risk of heart disease, diabetes, and cancer goes down. High fruit and vegetable intake is also associated with healthy skin and hair, increased energy and lower weight. Increasing consumption of fruits and vegetables significantly decreases the risk of obesity and overall mortality.
- 4 sheets prepared puff pastry, thawed
- 1/2 cup fig preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh oregano, chopped
- pinch of salt + pepper
- 2 heirloom tomatoes, sliced
- 2 cups cherry tomatoes
- 4 ounces blue cheese, crumbled (optional)
- 8 ounces burrata cheese (may also use fresh mozzarella)
- 8 slices thinly sliced prosciutto (omit for vegetariane version)
- 2 tablespoons fresh basil
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Stack two pieces of puff pastry one on top of the other and press gently to adhere. Repeat with the other two sheets. Cut each pastry into a large circle or leave as a square. You may also make mini tarts by cutting the pastry into smaller circles or squares. Whatever shape you prefer works fine.
- Place the two circles (or whatever shape you made) on the prepared baking sheet and spread about 1/4 cup of fig preserves over each piece of puff pastry.
- In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add the cherry tomatoes to the balsamic mix and give them a good toss. Arrange the sliced tomatoes over the rounds of dough. Add the cherry tomatoes over top along with any remaining balsamic mixture left in the bowl. Sprinkle each tart with blue cheese (if using).
- Bake the tarts for 20-25 minutes or until the crust if puffed and golden and the tomatoes lightly burst. Remove and let sit 3-5 minutes and then top with torn burrata and prosciutto. Garnish with basil.