I once spent an entire Sunday trying to make a 'Pinterest image' out of a sad bowl of soup. It did not work. What actually works is this roasted tomato burrata tart – a golden, flaky puff pastry base piled with jammy roasted tomatoes and a whole ball of creamy burrata. It photographs like a dream, but more importantly, it eats like one.
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You do not need a fancy camera or a food stylist. You need a sheet pan, a hot oven, and about 50 minutes. The pastry gets shatteringly crisp, the tomatoes collapse into sweet little pockets, and the burrata melts just enough to ooze when you cut in. That is the shot. That is the pin.
I make this for easy dinners, potlucks, and yes, for the blog photos too. It is forgiving, it is fast enough for a weeknight, and it looks like you tried way harder than you did. That is my kind of recipe.
Why You'll Love This Recipe
About the Ingredients
1 sheet (about 8.5 oz / 240g) frozen puff pastry, thawed
Look for all-butter puff pastry for the best flavor and rise. If you only have a 14-ounce package with two sheets, use one sheet and save the other for another use.
1 pint (about 10 oz / 280g) cherry or grape tomatoes, halved
Mixed colors look prettier, but any small tomato works. If you only have large tomatoes, cut them into 1-inch chunks and drain the excess juice first.
2 tablespoons extra-virgin olive oil
Use a fruity, good-quality oil here since it is not cooked into a sauce. Avocado oil is a fine neutral swap if olive oil is too strong for you.
2 cloves garlic, finely grated or minced
Fresh garlic is best, but 1/2 teaspoon garlic powder works in a pinch. Do not use jarred minced garlic; it tastes flat when roasted.
1 teaspoon dried oregano
Crush it between your palms before sprinkling to wake up the oils. Dried thyme or Italian seasoning are easy substitutes.
1/2 teaspoon kosher salt, plus more for the tomatoes
Kosher salt is coarser and seasons more evenly. If using table salt, use half the amount because it is much finer.
1/4 teaspoon freshly cracked black pepper
Freshly cracked makes a real difference in a short ingredient list. Pre-ground pepper is fine, just use a little more.
1 ball (8 oz / 225g) burrata, at room temperature
Burrata is creamier than fresh mozzarella. If you cannot find it, use a ball of fresh mozzarella and drizzle 2 tablespoons of heavy cream over the torn pieces.
1 large egg, beaten with 1 teaspoon water
This egg wash gives the crust its shiny, golden finish. If you avoid egg, brush the edges with melted butter or olive oil instead.
Fresh basil leaves, for garnish
Add basil after baking so it stays bright and does not turn black. Arugula or torn mint also work beautifully.
Tips & Tricks
Do not skip chilling the assembled tart
Ten minutes in the fridge before baking firms the butter in the pastry, which means taller, flakier layers instead of a greasy flat crust.
Pat the tomatoes dry
Excess moisture is the number one reason puff pastry gets soggy. Blot the cut tomatoes with a paper towel before tossing them with oil.
Leave a border
Keep the toppings at least 1 inch from the edge so the pastry can puff up into a crisp, golden frame.
Rest before slicing
Let the tart sit for 5 minutes after baking. The burrata sets slightly and the slices hold together instead of sliding apart.
Pro Tips
Step-by-Step Instructions
1. Heat the oven
Preheat your oven to 400F (200C) with a rack in the center. Line a large sheet pan with parchment paper so the pastry does not stick and cleanup is a breeze.
2. Prep the tomatoes
In a medium bowl, toss the halved tomatoes with olive oil, garlic, oregano, 1/2 teaspoon salt, and pepper. Let them sit for 5 minutes while you work on the pastry; the salt pulls out just enough juice to make them jammy.
3. Roll and score the pastry
Unfold the thawed puff pastry onto the lined sheet pan. If it is cracked, press the seams together gently. Roll it to about a 10×14-inch rectangle, then score a 1-inch border around the edge with a paring knife, being careful not to cut all the way through.
4. Brush the border
Brush the scored border with the beaten egg wash. This is what gives you that glossy, deep golden rim. If any egg drips down the cut sides, wipe it off so the layers can rise freely.
5. Add the tomatoes
Spoon the tomatoes and their juices evenly inside the border, leaving that 1-inch frame bare. Do not pile them too high or the center will steam instead of roast.
6. Bake until golden
Bake for 25 to 30 minutes, until the pastry is puffed and deep golden brown and the tomatoes are bubbling at the edges. The border should look dry and crisp, not pale. If the edges brown too fast, tent them loosely with foil.
7. Add the burrata
Pull the tart from the oven and immediately tear the burrata over the hot tomatoes. The residual heat will soften it into a creamy, melty layer without turning it rubbery. Return the pan to the oven for 2 minutes if you want it warmer.
8. Finish and serve
Scatter fresh basil over the top, add a pinch of flaky salt, and drizzle with a little olive oil. Let it rest 5 minutes, then slice with a sharp knife or pizza wheel and serve warm.
Delicious Variations
Pesto and Prosciutto
Spread 3 tablespoons of pesto under the tomatoes and drape torn prosciutto over the burrata after baking.
Mediterranean Olive Tart
Add 1/3 cup sliced Kalamata olives and 2 tablespoons capers with the tomatoes for a briny, punchy version.
Harvest Squash Tart
Swap the tomatoes for 2 cups of thinly sliced roasted butternut squash and add a pinch of red pepper flakes.
How to Store Pinterest image
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pastry will soften, but the flavor stays good.
Freezer
Freeze baked slices on a parchment-lined tray until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator.
Reheating
Reheat in a 350F (175C) oven for 8 to 10 minutes to crisp the pastry back up. Avoid the microwave, which makes the crust chewy and sad.
Frequently Asked Questions
Q: Can I make this roasted tomato burrata tart ahead of time?
Yes, you can assemble the tart up to 4 hours ahead and keep it covered in the refrigerator. Add the burrata and basil only after baking so they stay fresh and creamy. If you assemble it further ahead, the pastry may get soggy from the tomatoes.
Q: What can I use instead of burrata?
Fresh mozzarella is the closest substitute, though it is firmer and less creamy. For a similar oozy texture, tear the mozzarella and drizzle it with 2 tablespoons of heavy cream or whole milk before baking. Ricotta mixed with a little olive oil also works in a pinch.
Q: Why is my puff pastry soggy in the middle?
The most common cause is wet tomatoes or toppings piled too high in the center. Pat the tomatoes dry, leave a border, and do not skip the preheat. Baking on parchment on a light-colored pan also helps the bottom crisp evenly.
Q: Can I use fresh tomatoes instead of cherry tomatoes?
Yes, but choose firm, meaty varieties like Roma and remove the seeds and excess juice. Slice them about 1/4 inch thick and blot them well. Very juicy heirloom tomatoes will release too much water and make the pastry soggy.
Q: How do I know when the tart is fully baked?
The pastry should be puffed, deep golden brown, and dry to the touch, and the tomatoes should be bubbling at the edges. If the center looks pale or wet, bake it another 3 to 5 minutes. The internal temperature of the tomato topping should be around 200F (93C).
Give this roasted tomato burrata tart a try the next time you want something that looks impressive but takes almost no effort. Snap your photo, take a bite, and remember that the best 'Pinterest image' is really just good food made with care. Small steps, big impact.
Pinterest image
Pinterest image? No – this roasted tomato burrata tart is the real pin-worthy dish: flaky puff pastry, bubbling cheese, and a 35-minute wow.
🧂 Ingredients
- 1 sheet (about 8.5 oz / 240g) frozen puff pastry, thawed
- 1 pint (about 10 oz / 280g) cherry or grape tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely grated or minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more for the tomatoes
- 1/4 teaspoon freshly cracked black pepper
- 1 ball (8 oz / 225g) burrata, at room temperature
- 1 large egg, beaten with 1 teaspoon water
- Fresh basil leaves, for garnish
📋 Instructions
- 1Heat the oven — Preheat your oven to 400F (200C) with a rack in the center. Line a large sheet pan with parchment paper so the pastry does not stick and cleanup is a breeze.
- 2Prep the tomatoes — In a medium bowl, toss the halved tomatoes with olive oil, garlic, oregano, 1/2 teaspoon salt, and pepper. Let them sit for 5 minutes while you work on the pastry; the salt pulls out just enough juice to make them jammy.
- 3Roll and score the pastry — Unfold the thawed puff pastry onto the lined sheet pan. If it is cracked, press the seams together gently. Roll it to about a 10×14-inch rectangle, then score a 1-inch border around the edge with a paring knife, being careful not to cut all the way through.
- 4Brush the border — Brush the scored border with the beaten egg wash. This is what gives you that glossy, deep golden rim. If any egg drips down the cut sides, wipe it off so the layers can rise freely.
- 5Add the tomatoes — Spoon the tomatoes and their juices evenly inside the border, leaving that 1-inch frame bare. Do not pile them too high or the center will steam instead of roast.
- 6Bake until golden — Bake for 25 to 30 minutes, until the pastry is puffed and deep golden brown and the tomatoes are bubbling at the edges. The border should look dry and crisp, not pale. If the edges brown too fast, tent them loosely with foil.
- 7Add the burrata — Pull the tart from the oven and immediately tear the burrata over the hot tomatoes. The residual heat will soften it into a creamy, melty layer without turning it rubbery. Return the pan to the oven for 2 minutes if you want it warmer.
- 8Finish and serve — Scatter fresh basil over the top, add a pinch of flaky salt, and drizzle with a little olive oil. Let it rest 5 minutes, then slice with a sharp knife or pizza wheel and serve warm.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips from her own experiments in reducing plastic and food waste.
