Ingredients
- Olive oil
- 300g cherry tomatoes, halved
- Salt and black pepper
- 3tbs fresh pesto
- 1 sheet puff pastry, defrosted if frozen
- 1 fresh burrata or mozzarella ball
- Fresh basil or oregano
1. Preheat the oven to 200 degrees.
2. Use the tin as a guide and cut the pastry into a large disc. Set aside.
3. Line a springform tin with greaseproof paper at the base so no pesto leaks out.
4. Drizzle the base with a little olive oil and place all of the halved tomatoes on, cut side facing up. Spread the pesto on to the pastry, then place it, pesto side down, on top of the tomatoes. Use a fork to make a few holes in the base to let steam escape.
5. Bake for 30 minutes until the pastry is puffed up and golden.
6. Leave to sit for five minutes, then run a knife around the edges to loosen before placing a serving plate on top and turning the tin over to invert and turn out the tart.
7. Scatter the tart with fresh herbs and place the burrata in the centre of the tart just before serving. Gently cut the cheese open, then drizzle with a little olive and season with salt and fresh black pepper. Serve right away.
