Tomato Puff Pastry Tart

5 from 3 votes

This vibrant and flavor-packed tart combines sweet, juicy tomatoes with a savory anchovy-Parmesan crème fraîche base, all baked on crisp puff pastry and topped with creamy burrata.

Prep Time20

Cook Time20

Total Time40

Course: Lunch

Cuisine: French/Global

Servings: servings

Author: Margie Nomura

Ingredients

Olive oil as needed
1 pre-rolled sheet puff pastry
8.5 fl oz crème fraîche about 1 cup
1 oz canned anchovies in oil or about half a standard 2 oz US can
0.5 oz Parmesan finely grated, about 3 tbsp
1 lemon juiced
2-3 large heritage tomatoes or enough to cover the tart. If they are small, you may need more!
5.3 oz ball burrata
Salt
Black pepper to taste
1 egg beaten (for egg wash)

US Customary - Metric

Instructions

Slice the tomatoes into rounds and lay them out on a clean towel or paper towels. Sprinkle with salt and let them sit for at least 10 minutes. This draws out excess moisture and intensifies the flavor.
Preheat your oven to 390°F (200°C/180°C fan). Line a rectangular baking pan with parchment and unroll your puff pastry onto it.
Using a sharp knife, lightly score a 1–2 cm border around the edges of the pastry, being careful not to cut through. Prick the inner section of the pastry with a fork to prevent it from puffing up too much during baking.
In a small food processor or using a hand blender, blitz the anchovies with their oil, grated Parmesan, lemon juice, and a few grinds of black pepper. Drizzle in a little olive oil until you get a smooth paste. Fold the anchovy paste into the crème fraîche until well combined.
Spread the anchovy crème fraîche mixture over the center of the pastry, avoiding the border.
Gently layer the sliced, patted-dry tomatoes across the top. Season with black pepper and a drizzle of olive oil.
Brush the edges of the pastry with beaten egg for a glossy golden finish.
Bake in the preheated oven for around 15-20 minutes, or until the pastry is puffed and golden, and the tomatoes are roasted and slightly caramelized.
Let the tart cool slightly. Tear the burrata and gently place over the top. Finish with an extra drizzle of olive oil and a crack of black pepper.

Video

Notes

Make-ahead and storage

To store: Any leftovers can be stored in an airtight container in the fridge for 3 days.

To reheat: Reheat slices in a 355°F (180°C) oven for 10 minutes or until warmed through. This keeps it crisp.

Make ahead: Assemble it and keep refrigerated for up to 4 hours before baking. Bake just before serving for best texture.

Nutrition