Medium

Cherry tomato tart with burrata and spinach pesto

Name: Cherry tomato tart with burrata and spinach pesto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 250 g Puff pastry (one sheet); 500 g Cherry tomatoes; 150 g Burrata (microbial rennet); 15 g Honey; 70 g Extra virgin olive oil (20 g tomatoes and 50 g pesto); 0.5 g Oregano; 0.5 g Thyme; 60 g Spinach; 15 g Parsley; 40 g Parmesan cheese (grated); 40 g Pistachios; 0.5 g Sweet paprika; 2 g Salt

Crisp puff pastry with cherry tomatoes, burrata and a spinach and pistachio pesto.

20 minprep

35 mincooking

4servings

3.019 kcalwhole recipe

755 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Starter 30 to 60 minutes Home-style

Egg-free and 5 more Indicative dietary requirements

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Egg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Starter

Meal

LunchDinner

Preparation

BakingSautéing

Appliances

OvenFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in fibreHigh in iron

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Puff pastry one sheet 250 g
Cherry tomatoes 500 g
Burrata microbial rennet 150 g
Honey 15 g
Extra virgin olive oil 20 g tomatoes and 50 g pesto 70 g
Oregano 0.5 g
Thyme 0.5 g
Spinach 60 g
Parsley 15 g
Parmesan cheese grated 40 g
Pistachios 40 g
Sweet paprika 0.5 g
Salt 2 g

Shopping list Select and share only what you need

Kitchen essentials

Kitchen tools for this recipe Recommended kitchen tool

Affiliate link

Useful tools selected to help you prepare this recipe.

Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.

Hand blender

Blend smooth sauces and purées just the way you like them.

View on Amazon

Prices and availability may change on Amazon. Always check the latest details before buying.

Let’s get cooking

Method

Heat the oven to 190 °C. Blend the spinach, 10 g parsley, cheese, 30 g pistachios and 50 g oil. Add some salt and refrigerate the pesto.
In a 24–26 cm ovenproof pan, cook the cherry tomatoes with 20 g oil, honey, oregano, thyme and salt for 8 minutes. Remove from the heat and let excess liquid evaporate.
Cover the tomatoes with the puff pastry, tuck in the edges and make three small slits for steam. Bake for 25–30 minutes until the pastry is golden and cooked through. Rest for 5 minutes.
Using oven gloves and a plate larger than the pan, carefully invert the tart, watching out for hot juices. Place the burrata in the centre, open it and spoon over the pesto. Finish with the remaining pistachios and parsley and the paprika. Cut into four.