Heirloom Tomato Tart with Burrata Cheese
- 2 cups flour
- kosher salt, a pinch
- sugar, a pinch
- 1-1/2 sticks cold butter, diced
- 1 egg
- 1 Tbsp water
- 4 oz Di Stefano Burrata cheese
- 3 Tbsp pesto
- 6 heirloom tomatoes, sliced
- Salt and pepper to taste
- 2 tsp basil, chopped
Place flour, salt and sugar in food processor; pulse for a few seconds. Add butter and pulse until pieces are the size of small peas. In a separate bowl combine egg and water. With the processor on, gradually add the egg mixture to the flour mixture. On a lightly floured surface, gently knead the dough and form into a log. Refrigerate for at least 2 hours, preferably overnight.
When you’re ready to make a tart, preheat oven to 375°F. Roll the dough into a 12″x16″ rectangle on parchment paper. Transfer the dough to a cookie sheet. Trim and fold edges.
Prepare your pastry on a cookie sheet. Spread the pesto on pastry. Arrange the tomatoes on top of the pesto. Season tomatoes with salt and pepper. Bake for 20–30 minutes.
Remove cookie sheet from oven. Tear burrata cheese with your hands and place small dollops over the tomatoes. Sprinkle with basil and bake for another 10 minutes.