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Burrata and Sun-Dried Tomato Tart
A light summer tart with creamy burrata, fragrant sun‑dried tomatoes and crisp puff pastry. Quick to prepare, perfect warm or cold.
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Critical Success Points
- • 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.
Safety Warnings
- • Handle the oven with kitchen gloves to avoid burns.
- • Use fresh eggs to reduce the risk of salmonella.
- • Be careful of oil splatters from the sun‑dried tomatoes.
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