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
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!
*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.
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)
1
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]
2
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
3
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
4
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!
5
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
6
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
7
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
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
