If you're looking for an easy way to make the most of summer tomatoes, this puff pastry tomato tart with stracciatella (the creamy inside of burrata) is a recipe you'll want to make on repeat. Flaky, buttery puff pastry is topped with juicy roasted tomatoes and finished with creamy stracciatella, fresh herbs, and a drizzle of olive oil.
It's peak tomato season here in New Jersey, and we are loving all the juicy, colorful tomatoes. From heirlooms to cherry tomatoes to beefsteaks, there is no better way to celebrate the season than with these plump beauties.
For this easy puffed pastry tart, I paired ripe tomatoes with stracciatella, a creamy, fresh cheese made from mozzarella and cream. It's also the yummy filling you'll find inside burrata, making it the perfect finishing touch for this tomato tart.
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Where can I buy stracciatella?
You can usually find stracciatella in one of three ways:
- Italian markets or specialty cheese shops. Ask for stracciatella cheese. If they don't have it, ask if they sell the filling from burrata or fresh stracciatella by the container.
- Well-stocked grocery stores. Some stores with specialty cheese departments carry packaged stracciatella near the fresh mozzarella and burrata. It's sometimes labeled as "Burrata Filling".
- Purchase burrata instead. If you can't find stracciatella, simply tear open a ball of fresh burrata and spoon the creamy center (along with some of the outer mozzarella) over the tart.
Step-by-step instructions
The key to this puff pastry tart is to drain the tomatoes and give the dough a short blind bake to get it started on its crisping journey. Add the cheese just before serving.
Step 1. Salt and drain the tomatoes, then dry them thoroughly. Step 2. Roll out the dough into a rough rectangle. Score the border and crimp the middle with a fork. Steps 3 & 4. Add Parmesan to the middle to create a moisture barrier. Egg wash the border and bake for about 7-8 minutes until just lightly puffed. Step 5. Add the tomatoes, overlapping and covering the middle. Sprinkle with fresh herbs, oil, salt, and pepper. Step 6. Remove the tart when it's deep golden brown, puffed, and the tomatoes are cooked. Let cool for about 5 minutes before adding the stracciatella.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Don't skip draining the tomatoes. Tomatoes contain a lot of water, which can cause your pastry to become soggy. Thoroughly drain and dry the tomatoes before topping.
- Parmesan adds another protective layer. Aside from adding additional flavor, coating the puff pastry with Parmesan cheese creates a moisture barrier for the tomatoes. This, along with draining and blind baking, will prevent a soggy crust.
- Add the stracciatella at the end of baking. Stracciatella is a creamy cheese and needs to be added after the tart is fully baked. The residual heat from baking will help to melt the cheese.
Tomato tart variations
- Stracciatella. Can't find it? Use fresh burrata instead. Simply tear it open and spoon the creamy center over the warm tart just before serving. Fresh mozzarella can also be used, though you won't get the same creamy finish.
- Tomatoes. Heirloom tomatoes are perfect for this recipe, but any ripe, flavorful tomatoes will work.
- Puff pastry. Store-bought puff pastry keeps this recipe easy. You can use homemade puff pastry if you have it, but there's no need to make it from scratch.
- Make it more savory. Add a thin layer of pesto or caramelized onions under the tomatoes before baking.
Serving suggestions
This puffed pasty tomato tart should be served immediately after adding the cheese. The tart should be crisp and easy to lift with one hand (like a pizza), although a fork and knife are much neater!
Right before serving, consider some of these additional flavor boosters.
- Add freshly grated lemon zest on top.
- Top with my savory basil salt.
- Drizzle the tart with a balsamic glaze, honey, or hot honey.
- Serve with a drizzle of smoked olive oil. I'm loving this one right now!
- Hit it with some heat from chili oil or crushed red pepper flakes.
- Sprinkle with additional Parmesan or Pecorino Romano cheese.
Pair the tart with a refreshing salad or soup for a complete meal. Lastly, don't forget to wash it down with a fruity summer drink!
Storage and prep
This summer tomato tart is best enjoyed fresh. If you have leftovers, store them in an airtight container for up to 2 days. To reheat, simply place the remaining slices in a preheated oven at 350°F for 8-10 minutes or until warmed through.
Avoid using a microwave to reheat the tart, as it will soften the pastry.
Frequently asked questions
Stracciatella is a fresh cheese made from shredded mozzarella curds mixed with cream. Stracciatella di burrata refers specifically to the stracciatella filling found inside burrata, traditionally made during burrata production (often from buffalo milk in its protected regional form, though many producers use cow's milk outside Italy).
More summer recipes
So many tasty choices!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Puff Pastry Tomato Tart with Stracciatella
Equipment
- sheet pan lined with parchment paper
- rolling pin
Ingredients
- 1 large ripe tomato
- ½ teaspoon kosher salt, divided, plus more to taste
- 1 sheet frozen puff pastry, thawed (from a 2-sheet package*) *I used Pepperidge Farm
- 2 tablespoon grated Parmesan cheese
- 1 large egg
- 1 teaspoon water
- 1 tablespoon fresh thyme leaves
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- freshly ground black pepper, to taste to taste
- 4 ounces stracciatella, or burrata filling* see post for details
- chopped fresh basil, for serving, optional
Instructions
- Preheat the oven to 425°F. Line a quarter sheet pan with parchment paper.
- Prepare the tomato. Slice the tomato into ¼-inch slices and arrange in a single layer on a paper towel-lined plate or baking sheet. Sprinkle lightly with salt and let drain for about 20 minutes. Pat the tomatoes very dry with paper towels before using.1 large ripe tomato, ¼ tsp kosher salt, divided, plus more to taste
- Prepare the puff pastry. Unfold the thawed puff pastry and gently roll it out to approximately the size of a quarter sheet pan, about 9 x 13 inches (it doesn't have to be perfect, just roll out a rough rectangle). Transfer to the prepared pan. Using a sharp knife, lightly score a 1-inch border around the edges, being careful not to cut all the way through. Prick the center of the pastry all over with a fork.1 sheet frozen puff pastry, thawed (from a 2-sheet package*)
- Whisk the egg with 1 teaspoon of water. Brush the egg wash over the pastry border, avoiding the scored edge. Sprinkle the Parmesan evenly over the center of the pastry.2 tbsp grated Parmesan cheese, 1 large egg, 1 tsp water
- Blind bake. Bake for 7- 8 minutes, or until the pastry is puffed and beginning to color. If the center has puffed up, gently press it down with the back of a spatula.
- Add the tomatoes & finish baking. Remove the tart from the oven. Arrange the drained, dried tomato slices over the Parmesan, overlapping them slightly. Scatter the thyme over the tomatoes. Drizzle with olive oil and season with the remaining salt and black pepper.1 tbsp fresh thyme leaves, 1 tbsp extra-virgin olive oil, freshly ground black pepper, to taste, ¼ tsp kosher salt, divided, plus more to taste
- Return the tart to the oven and bake for 15 minutes, or until the pastry is deeply golden and crisp and the tomatoes are tender and lightly roasted.
- Let the tart cool for 5-10 minutes. Tear the stracciatella into small pieces and scatter it over the warm tart. Finish with a drizzle of extra-virgin olive oil, flaky salt, additional fresh thyme or basil, or black pepper, if desired.4 ounces stracciatella, or burrata filling*, chopped fresh basil, for serving, optional
Notes
- Drain the tomatoes well: This is key to keeping the puff pastry crisp. Don't skip the step of salting and patting the tomatoes dry.
- Puff pastry: I tested this recipe with one 8.6-ounce sheet of Pepperidge Farm puff pastry (from a 17.3 ounce package). If using a brand that comes as one larger sheet, such as Dufour, use approximately 8-9 ounces of pastry and roll it to about 9 x 13 inches. You may have some pastry left over.
- Don't overwork the puff pastry: A light roll is all you need to smooth the folds and increase the surface area.
- Stracciatella: If you can't find stracciatella, the creamy center of a ball of burrata is perfectly fine.
- Storage: Refrigerate leftovers for up to 2 days. Reheat the tart in a 350°F oven until warm and crisp.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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