These tasty bites can be a luscious lunch or a tempting appetizer. Choose the sweetest variety of cherry tomatoes, red or yellow, available.
Ingredients
- Extra virgin olive oil
- About 28 cherry tomatoes
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 sheet frozen puff pastry dough, preferably Dufour, defrosted according to package directions
- 1 small egg
- 1 tablespoon water
- 4 mini burrata
- 1/2 cup shredded basil
- Balsamic vinegar of Modena, for drizzling
Directions
Step 1
Line a rimmed sheet pan with heat-safe parchment paper and drizzle the surface with olive oil.
Step 2
Slice the tomatoes in half horizontally and sprinkle them with the oregano, salt, and pepper. Arrange them, cut side down, on the parchment in 8 “flowers” by surrounding one cherry tomato half with six other halves.
Step 3
Gently unfold the pastry dough on a lightly floured surface and, using a floured rolling pin, roll it out to a roughly 16” by 10” rectangle slightly more than 1/8-inch in thickness. Use a 3-1/2” cookie cutter or glass tumbler of that width to make 8 dough circles.
Step 4
Drizzle the tomato flowers lightly with olive oil, then top with a disc of puff pastry, stretching it out gently to fully cover the tomatoes. Press the edges into the pan with the tines of a salad fork. Refrigerate for 30 minutes. Preheat your oven to 400°F.
Step 5
When ready to bake, whisk the egg with the water and brush over each puff. Bake until the pastry puffs and browns, about 30 minutes.
Step 6
Use a wide spatula to flip the tarts tomato-side up onto a platter.
Step 7
Top each one with half a mini burrata, a sprinkle of basil, and a drizzle of balsamic and olive oil.
Yields 8 tartlets