Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus more for dusting
  • ½ teaspoon (3g) kosher salt
  • ½ cup (113g) unsalted butter, very cold and cut into small cubes
  • 4-6 tablespoons (60-90 ml) ice water
  • 2 pounds (900g) mixed heirloom tomatoes, or Roma tomatoes, sliced 1/4-inch thick
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2g) freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) balsamic vinegar
  • 8 ounces (225g) burrata cheese, drained
  • ¼ cup (60ml) basil pesto, homemade or store-bought
  • Fresh basil leaves, for garnish
  • Optional: A sprinkle of red pepper flakes for a little kick

Instructions:

  1. Make the Pastry: Combine flour and salt in a food processor or bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap, and chill for at least 1 hour.
  2. Roast the Tomatoes: Preheat oven to 400°F (200°C). Toss sliced tomatoes with olive oil, salt, pepper, garlic, and balsamic vinegar on a baking sheet. Roast for 30-40 minutes, or until softened and slightly caramelized.
  3. Assemble the Tart: Roll out the chilled pastry on a lightly floured surface into a 12-inch circle. Transfer to the tart pan, trim edges, and prick the bottom with a fork.
  4. Bake the Crust: Blind bake the crust: cover with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and paper; bake for another 5-10 minutes, or until golden brown.
  5. Finish the Tart: Arrange roasted tomatoes in the baked tart shell. Place dollops of burrata cheese evenly over the tomatoes.
  6. Drizzle and Garnish: Drizzle with basil pesto. Garnish with fresh basil leaves and a sprinkle of red pepper flakes, if desired. Serve immediately or at room temperature.