Tomato Pesto Tart with Burrata
These simple Tomato Pesto Tarts with burrata make for a great light summer meal. For a quick, summer meal, use your garden bounty of tomatoes and basil.
Every summer, my daughters and I plant a small herb garden in pots. We wait to see how they grow and each year we have an abundance of our favorite herbs to eat and use in delicious recipes. We like to add fresh herbs to most of our dishes all summer long.
But one of our favorite herbs we plant every year is basil. We all adore fresh basil. We add fresh basil to just about every meal we can. The end of the summer is fast approaching and we are using all our summer foods and herbs daily because soon we won’t be able to eat all these delicious foods.
I wanted to make a light summer meal for my family where I could incorporate all the deliciousness that summer offers us during these few short months here in the Midwest. Tomatoes are key to us in the summer months and there is nothing that tastes better than a summer tomato.
I wanted to make a simple, quick summer meal using Barilla Creamy Genovese Pesto that could complete the summer tomatoes and basil from our garden. We always keep a jar of Barilla Creamy Genovese Pesto on hand in my pantry for easy summer lunches. Barilla Creamy Genovese Pesto can be used on summer pasta salads and is so delicious on sandwiches or toast. I love to add the Barilla Creamy Genovese Pesto to a summer platter of canapés and antipasti when we are enjoying the summer evenings with family and friends.
Tomato Pesto Tart with Burrata
INGREDIENTS
2 medium tomatoes, such as heirloom, sliced 1/4-inch thick
Kosher salt and black pepper
1 sheet packaged puff pastry, thawed
Barilla Creamy Genovese Pesto, for drizzling
8 ounces burrata cheese, at room temperature
Fresh basil leaves, for garnish
PREPARATION
Line a platter with paper towels. Set the sliced tomatoes on top in a single layer, salt, and pepper generously. Let sit for about 10 minutes to allow the salt to draw moisture out of the tomatoes and drain on the paper towels (or your tarts will be super soggy).
As the tomatoes sit, pre-heat the oven to 400 degrees. Spray a large sheet pan with nonstick spray or use parchment paper. Roll out the puff pastry and cut it into four even squares. Prick the inside with a fork every few inches.
Spread a thin (or thick) layer of the Barilla Creamy Genovese Pesto over each of the four puff pastry squares.
Layer the sliced tomatoes on top of the Pesto-covered tarts, (it's okay if they overlap). Bake until puff pastry is browned and puffed, mine took 20 minutes in my oven.
Take a ball of burrata cheese and pull it apart and place one on each of the tomato tarts, letting the burrata melt over the top. Drizzle more Barilla Creamy Genovese Pesto on top of the burrata cheese. Top with fresh basil.
ENJOY!
Recipe Notes
Feel free to use any variety of tomatoes you have fresh from your garden or the local farm stand
Feel free to use as much as or as little pesto as you like.
Feel free to use ricotta or mozzarella cheese in place of the burrata
Disclosure: I received this product for free from Moms Meet to use and post my honest opionion. Compesation for this post was provided and this page may contain affliate links.
