Tomato Tart With Pesto & Burrata

Pesto Sauce

• 2 cups Fresh Basil

• 1/4 cup Pine Nuts (toasted)

• 1/3 cup grated Parmigiano Reggiano or Pecorino

• 1/4 teaspoon Salt

• 1/4 teaspoon Black Pepper

• 3 cloves Garlic

• 1/2 cup Olive Oil

Herbed Ricotta

• 2/3 cup Ricotta Cheese

• 1/3 cup Parsley

• 1/2 tablespoon Lemon Juice

• 2 cloves Garlic

• 1/2 teaspoon Salt

• 1/2 teaspoon Black Pepper

For The Tart

• 1 sheet Puff Pastry (store-bought or homemade)

• 2 large Heirloom Tomatoes (sliced into 1/4-inch thick)

• 1 Burattini

• 1 tablespoon Olive Oil

• 1/2 tablespoon Chili flakes (optional)

• Basil Leaves (for garnish)

Pesto Sauce

1. Add all the ingredients except olive oil to a food processor. Pulse few times or until everything mixed together.

2. While the food processor is running, slowly add the olive oil in. Pulse until smooth, adjust the seasoning to your taste and set it aside.

Herbed Ricotta

1. Process all the ingredients together in a food processor until smooth. Adjust the seasoning to your taste and set aside.

Tomato Tart

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Pat dry the tomatoes with paper towel and sprinkle with salt.

3. Roll out the puff pastry and mark 1/2-inch border with a knife.

4. Spread the herbed ricotta over the puff pastry within the boarder.

5. Layer the tomatoes on top. Transfer the tart to the sheet pan and bake for 30 to 35 minutes or until puff pastry is browned and puffed. Rotating halfway through.

6. Tear the burrata in 5-6 pieces, place on top of the tomatoes and drizzle with olive oil.

7. Sprinkle the tart with chili flakes and basil leaves if using. Enjoy!