Quick Balsamic Fig Roasted Tomato and Burrata Cheese Tarts.
Tomato season is here!!!
Or well, at least heirloom tomato season!!
Obviously, this excites me greatly. I love fresh tomatoes, especially of the heirloom variety. I pop the little cherry ones like candy.
…SIDENOTE: I could totally survive off of all fruits and veggies. I will not argue that if it were not for this blog I would probably solely eat fruits and veggies with loads of nuts and seeds mixed in. Well, PLUS cheese and chocolate, but I mean come on, you knew I couldn’t live without cheese + chocolate. Duh.
This is also why I am beyond excited for the all new produce showing up my grocery store. With May here, and summer on its way, my excitement for vegetable filled meals and fruity salads, snacks, salsa + BBQ sauces is pretty much out of control.
BRING IT ON.
So basically what I am trying to say is, prepare yourselves for some new ways to use all your favorite late-spring/summer produce. I actually have so many ideas that I am stressing majorly that I do not have enough days to share them. I believe I talked a little about this last week, but it’s weighing on my mind even more so this week.
Too many recipes to make and just not enough time…
Ahhh, someone needs to knock me in the head and tell me to breathe already. I mean, this is ridiculous. It’s ALWAYS a good thing to have ideas, so I should just be chipper about it.
Soo anyway, switching gears here, I want to tell you a little more about the goats. Oh the goats. The plans have been put in motion and the pens are being built. Or at least they are being talked about being built. I am told it’s possible we could have at least two goats by this weekend, but I am guessing it might be a little longer because we still need to set up a netted electric moveable fence (goats jump high, so they need an electric fence to keep them in) and build a small pen for them to sleep. BUT, my point is, the goats are really looking like they are actually coming to the homestead!
And possibly with Llamas too. Ahh….what? Yeah, that’s what I said, apparently llamas are very protective and they help to keep predators away. Well, cool. Llamas would be pretty fun.
Hey, maybe we should just start a petting zoo? A petting zoo right next to the Gerard Family House of Freaks? Yeah, that works. Maybe we could even charge admission? Not only a petting zoo, but snowboarders performing tricks in the snowboard park in front of the house. Crazy Tieghan cooking concessions in the barn down the hill. Asher riding her horse and enacting plays in the chicken shed across the road. Yep, children (and adults) running wild with the animals. Basically just one giant clan of chaos. Totally fits my family.
Switching gears….again… let’s talk about these roasted tomato and burrata cheese tarts.
These easy, insanely delicious and very pretty tarts (yes, I am excited about them!!) were created with a Mother’s Day lunch or side-dish in mind. But really they would be awesome to make any time between now and early fall when the tomatoes are as sweet as ever. You could even add a little fresh corn into the mix. Yummers.
I kept things really simple and easy by using puff pastry, as opposed to making my own tart dough. I have to admit, not much beats puff pastry. I mean, the flakiness is insane. INSANE.
Once you have the puff pastry it’s time for toppings! I spread the bottom of each tart with a little fig jam/preserve and it paired beautifully with the flavors of the tomatoes, balsamic and burrata. Even if you think you aren’t into figs, you need to give these tarts a try. Really, you don’t even realize there is anything fig-ish going on. The only thing you do realize, is that whatever you are eating, it’s GOOD! OH, oh, oh!! And when those figs start showing up in the stores, you could even add a few fresh slices. That would be just so good!
Then just toss the tomatoes with a little balsamic vinegar mixture and layer them overtop of the dough. Add some blue cheese if you are into it (I SO am) and bake until flakey, roasted, tomato perfection.
Top with creamy burrata and serve….or devour it yourself, and call it a day.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Quick Balsamic Fig Roasted Tomato and Burrata Cheese Tarts.
Course: Appetizer, Main Course, Side Dish
Keyword: balsamic, burrata, cheese, figs, quick, tarts, tomatoes
These easy, insanely delicious and very pretty tarts (yes, I am excited about them!!) were created with a Mother's Day lunch or side-dish in mind. But really they would be awesome to make any time between now and early fall when the tomatoes are as sweet as ever. You could even add a little fresh corn into the mix. Yummers.
- 4 sheets prepared puff pastry thawed
- 1/2 cup fig preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 cloves garlic minced or grated
- 2 tablespoons fresh oregano chopped
- pinch of salt + pepper
- 2 heirloom tomatoes sliced
- 2 cups cherry tomatoes
- 4 ounces blue cheese crumbled (optional)
- 8 ounces burrata cheese may also use fresh mozzarella
- 8 slices thinly sliced prosciutto omit for vegetariane version
- 2 tablespoons fresh basil
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Stack two pieces of puff pastry one on top of the other and press gently to adhere. Repeat with the other two sheets. Cut each pastry into a large circle or leave as a square. You may also make mini tarts by cutting the pastry into smaller circles or squares. Whatever shape you prefer works fine.
Place the two circles (or whatever shape you made) on the prepared baking sheet and spread about 1/4 cup of fig preserves over each piece of puff pastry.
In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add the cherry tomatoes to the balsamic mix and give them a good toss. Arrange the sliced tomatoes over the rounds of dough. Add the cherry tomatoes over top along with any remaining balsamic mixture left in the bowl. Sprinkle each tart with blue cheese (if using).
Bake the tarts for 20-25 minutes or until the crust if puffed and golden and the tomatoes lightly burst. Remove and let sit 3-5 minutes and then top with torn burrata and prosciutto. Garnish with basil.
*Inspired by Donna Hay December 2014 Issue.
Sounds like the perfect way to end my Wednesday…well, you need to follow it up with a little chocolate too – of course.