Heirloom tomato and burrata tart

 


Heirloom tomato and burrata tart

Ingredients

1 pure butter shortcrust pastry

1 onion

4 cloves of garlic

Olive oil

Sugar

1 sprig of thyme

1 bay leaf

1 shallot, pine nuts

Heirloom tomatoes: green zebra, yellows, beef heart, Crimean black, elongated tomatoes

1 can of crushed tomato

10 cl white wine

Salt, pepper

1 Burrata 

PROGRESSION

Chop the onion and shallot and chop the garlic. Heat in a saucepan with olive oil. Add the thyme, bay leaf and sweat.

Dice about ten elongated tomatoes and add to the mixture. Add 2 heaping tablespoons of powdered sugar, 2 tablespoons of crushed tomatoes, salt, pepper and simmer.

Deglaze with 10 cl of white wine, then mix everything.

FINISHING & DRESSING

Roll out the shortcrust pastry in a pie pan, line the tomato compote base and bake for 15 minutes at 180°C. Cut the heirloom tomatoes into slices, then place them on the pie when they come out of the oven, playing with the colours. Sprinkle with pine nuts and bake for 10 minutes.

Finally, cut the burrata into small pieces and arrange on the pie in a harmonious way.

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