VICTORY DANCE FOODS

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Tomato, Peach and Burrata Puff Pastry Tart

Madeline McCarthy

Enjoy the flavors of summer with our Tomato, Peach and Burrata Puff Pastry Tart featuring Garden Granola Carrot Turmeric. This recipe is perfect for celebrating peach season! Savor the mouth-watering combination of sweet, juicy peaches, ripe tomatoes, and creamy burrata cheese on a buttery and flaky puff pastry crust. For a zesty crunch and a touch of tartness, we added our Garden Granola® Carrot Turmeric Montmorency cherries and all. The combination of the sweet stone fruit and tomatoes offers a sweet and savory bite that pairs perfectly with Garden Granola Carrot Turmeric. This tart is sure to be the star of your weekend brunch.

Note: You can easily make this recipe plant-based or gluten-free with a few substitutions. To make it plant-based, use Dufour Pastry Kitchen’s Dairy Free Plant Based Puff Pastry and substitute cashew cream for the burrata. To make this recipe gluten-free, we recommend using GeeFree puff pastry or Schär Gluten Free puff pastry. Look for them in the frozen aisle of your local grocer. Both brands offerings are Certified Gluten Free by the GFCO!

Recipe and Photography by Melissa of thequeenship.com

Ingredients

  • 1 sheet puff pastry - thawed

  • 1 tbsp flour

  • 2 large heirloom tomatoes, sliced thinly

  • 2 peaches, sliced thinly

  • olive oil for drizzle

  • Basil oil (1/4 c EVOO & 1/4 c fresh basil blended)

  • Basil leaves for garnish

  • Flaky salt

  • 1 burrata ball

  • Optional: balsamic for a finishing drizzle

  • Garden Granola, Carrot Turmeric

Instructions:

  1. Preheat oven to 400 Farenheit.

  2. Unfold puff pastry on a parchment lined baking sheet and sprinkle flour over top.

  3. Using a fork, poke holes throughout the pastry.

  4. Pre-cook the puff pastry for 10 minutes.

  5. Meanwhile line the tomato slices on paper towels and gently press the moisture out. You may have to change the paper towels once to get max moisture out.

  6. Remove the pastry and let cool for 10 minutes. (This allows the puff pastry to flatten a bit).

  7. Begin to layer the pastry, alternating between peaches and tomatoes. Drizzle olive oil over top and sprinkle with sea salt.

  8. Bake for 25-30 min. Remove from heat and allow to cool for a few minutes.

  9. Garnish with burrata ball, basil leaves, and basil oil.

  10. Top generously with pieces of Garden Granola, Carrot Turmeric.

  11. Enjoy!

Recipe and photography by Melissa of thequeenship.com