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Creamy Italian Burrata & Confit Tomato Tart

Creamy Italian Burrata & Confit Tomato Tart

4.5rating out of 5

(483 reviews from our customers)

Prep Time

40 min



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



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
5g thyme
250g cherry tomatoes
50g lamb's lettuce
Fig relish edit
1 fig relish pot (25g)
300g waxy potatoes
1 balsamic vinegar sachet (15ml) †
puff pastry
120g traditional puff pastry †
Burrata (100g)
2 burrata balls (200g) †
You Will Need
Non-stick baking paper, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 5g thyme
  • 250g cherry tomatoes
  • 50g lamb's lettuce
  • 1 fig relish pot (25g)
  • 300g waxy potatoes
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 120g traditional puff pastry<span class="strong">†</span>
  • 1 burrata ball (100g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 604 kJ
144 kcal
2852 kJ
681 kcal
of which saturates
8.1 g
5.2 g
38.5 g
24.5 g
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
5g thyme
thyme (100%)
250g cherry tomatoes
cherry tomatoes
50g lamb's lettuce
lamb's lettuce
1 fig relish pot (25g)
figs(42%), (figs,rice flour),sugar,spiced vinegar (vinegar, cloves, allspice, black peppercorns,cinnamom), water, chillies, cinnamon
300g waxy potatoes
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
120g traditional puff pastry
wheat flour (gluten), butter (milk), sea salt (without anti-caking agent) water. May contain nuts.
1 burrata ball (100g)
Pasteurised cows's milk, UHT cream (48%), salt, microbial rennet, lactic cultures. acidity regulator: lactic acid, preservative: sorbic acid
  • Allergens highlighted by † (sulphites, milk, gluten)

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.

Cooking Instructions
Instructions for 2 people (double for 4)

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


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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


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