Cost Breakdown

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.