Burrata and Sun-Dried Tomato Tart

Ingredients

• 200 g Organic buffalo milk burrata (Drain and cut into pieces)
• 25 cl Light sour cream (Use the light version for less fat)
• 2 unit Eggs (Fresh eggs)
• 80 g Grated cheese (mozzarella + emmental) (Mix of grated mozzarella and emmental)
• 100 g Sun‑dried, spiced tomatoes (Preserved in oil, slightly salty)
• 1 c. à café Herbes de Provence (Dried)
• 1 pincée Salt
• 1 pincée Black pepper
• 30 ml Milk (optional) (To loosen the cream if too thick)
• 1 rouleau Ready‑to‑use puff pastry (About 250 g, to roll out in a tart pan)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 200°C while you prepare the filling.

   Time: PT5M

   Temperature: 200°C

2. Line the pan

   Unroll the puff pastry, place it in the tart pan, gently press the edges and prick the base with a fork.

   Time: PT3M

3. Prepare the egg mixture

   In a bowl, beat the two eggs, add the light sour cream, season lightly with salt and pepper, add the Herbes de Provence and mix. If the mixture seems too thick, incorporate the milk gradually.

   Time: PT4M

4. Drain the burrata

   Remove the burrata from its liquid, cut into bite‑size pieces and set aside.

   Time: PT1M

5. Line the base with grated cheese

   Evenly distribute the 80 g of grated cheese over the pastry base to create a moisture barrier.

   Time: PT1M

6. Add the sun‑dried tomatoes

   Arrange the 100 g of spiced sun‑dried tomatoes over the grated cheese, spreading them evenly.

   Time: PT1M

7. Pour the creamy mixture

   Pour the egg‑cream mixture over the tart, spreading it lightly with the spatula to cover the whole surface.

   Time: PT1M

8. Bake

   Place the tart in the oven and bake for 30 to 35 minutes until the surface is golden and the filling is set.

   Time: PT35M

   Temperature: 200°C

9. Rest and serve

   Remove the tart from the oven, let it cool for 5 minutes before slicing. Serve warm or cold.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

15 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Organic buffalo milk burrata: Mozzarella, Ricotta
• Instead of Light sour cream: Liquid cream, Thick Greek yogurt
• Instead of Eggs: Flaxseed egg substitute
• Instead of Grated cheese (mozzarella + emmental): Grated cheddar, Grated gouda
• Instead of Sun‑dried, spiced tomatoes: Plain sun‑dried tomatoes, Dried olives
• Instead of Herbes de Provence: Thyme, Rosemary
• Instead of Milk (optional): Water, Liquid cream
• Instead of Ready‑to‑use puff pastry: Shortcrust pastry

Equipment Needed

• 24 cm tart pan
• Mixing bowl
• Whisk
• Silicone spatula
• Chef's knife
• Cutting board
• Kitchen scale (optional)
• Oven

Critical Steps — Do Not Skip

• Drain the burrata thoroughly to avoid excess moisture.
• Line the pastry base with grated cheese to protect the crust from the tomatoes' moisture.
• Do not over‑salt the filling because the sun‑dried tomatoes already contain salt.
• Bake at 200°C for 30‑35 minutes while monitoring the color.

Chef Tips from the Video

• Let the burrata sit at room temperature for 5 minutes before cutting so it mixes better.
• Use high‑quality, herb‑flavored sun‑dried tomatoes for optimal taste.
• Sprinkle a little grated parmesan on top before baking for an even tastier crust.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for up to 2 days.

Freezer: Can be frozen, wrapped in plastic film then aluminum, for up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Leave at room temperature for up to 2 hours, then refrigerate.

Make-Ahead Tips

• Prepare the filling (eggs, cream, seasonings) the day before and keep it refrigerated.
• Blind‑bake the pastry for 10 minutes before adding the filling for an even crispier base.
• Sun‑dried tomatoes can be rehydrated in a little warm water if they are very dry.