
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
40 min
Cuisine
Italian
Famed from the region of Puglia, burrata is a smooth Italian cheese that's known for its creamy centre. Stop and savour that melt as it oozes over your show-stopping confit tomato tart. Buon appetito!
Prep Time
40 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 604 kJ 144 kcal |
2852 kJ 681 kcal |
Fat of which saturates |
8.1 g 5.2 g |
38.5 g 24.5 g |
Carbohydrate of which sugars |
11.1 g 3.6 g |
52.3 g 16.9 g |
Fibre | 1.4 g | 6.7 g |
Protein | 3.9 g | 18.4 g |
Salt | 0.14 g | 0.68 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 190°C/ 170°C (fan)/ 375°F/ Gas 5
Remove the burrata from the fridge to bring to room temperature
Peel and finely slice the red onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and cook for 7-8 min or until starting to caramelise
Once the onion has started to caramelise, slice the cherry tomatoes in half
Add the sliced tomatoes to a bowl with a pinch of salt and pepper and a drizzle of olive oil and gently stir together
Strip the thyme leaves from the stalks, discard the stalks
Line a baking tray with non-stick baking paper
Lay the puff pastry onto the lined baking tray
Score a 1cm border around the edge of the pastry with a knife
Tip: The pastry border will puff up to give you a nice crust!
Spread the caramelised onions over the pastry within the border
Add the cherry tomatoes and top with the thyme leaves
Put the tray in the oven for 25 min or until the pastry is cooked through and puffed up – this is your confit tomato tart
Whilst the tart is cooking, boil a full kettle
Chop the waxy potatoes in half
Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat
Once boiling, cook for 12-15 min or until fork tender, then drain and return to the pot
Combine the fig relish with the balsamic vinegar and 2 tbsp [4 tbsp] olive oil
Season with a pinch of salt and give everything a good mix up – this is your fig dressing
Add 1 tbsp [2 tbsp] olive oil to the drained potatoes and season with a pinch of salt and pepper
Drain the burrata carefully
Slice the confit tomato tart in half and top each half with a ball of burrata
Serve the burrata & confit tomato tart with the potatoes and lamb's lettuce to the side
Drizzle the fig dressing all over the salad and pierce each burrata
Enjoy!