Tomato Pesto Phyllo Tart With Burrata

This tomato pesto phyllo tart recipe is a delectable combination of buttery and flaky phyllo dough, zesty basil pesto made with arugula, and juicy heirloom tomatoes. Finish it all off with a ball of decadent burrata cheese and balsamic reduction for a truly incredible tart recipe.

Why This Recipe Works:

Balanced Textures: The combination of the flaky phyllo dough crust with the creamy burrata cheese creates a delightful interplay of textures. The crispness of the phyllo complements the smooth and creamy burrata, resulting in a satisfying mouthfeel.
Visual Appeal: The combination of vibrant red tomatoes, vibrant green pesto, and creamy white burrata creates a visually striking tart. Its attractive appearance adds to the overall appeal, making it an impressive centerpiece for any occasion.
Easy Assembly: The use of pre-made phyllo dough simplifies the preparation process, making this tart accessible to both experienced and novice cooks. It allows you to create an impressive dish with relatively little effort.
Versatility: The Tomato Pesto Phyllo Tart with Burrata can be enjoyed as an appetizer, light lunch, or even as part of a brunch spread. Its versatility makes it suitable for various occasions and allows you to showcase seasonal produce.

Supplies Needed:

8 inch Cast Iron Skillet
Pastry Brush
Knife and Cutting Board
Food Processor (if making your own pesto)
Spoon
Small Mixing Bowls

Ingredients:

1 Box, Phyllo Dough (you will only need one roll for the tart): While I have always had an ease with finding phyllo in the freezer section of the grocery store, you can swap this recipe for a frozen flaky puff pastry dough instead. The
Tomatoes: I like smaller heirloom cherry tomatoes to maximize flavor if tomatoes are in season. Feel free to use any style of fresh tomatoes in this recipe.
Pesto: I prefer to make my own with almonds, arugula, fresh basil, parmesan cheese, olive oil, and garlic. This is super easy to whip up in your food processor or a small blender. Don’t want to make your own and want to save time? Pick up a store-bought pesto too!
Melted Butter: Phyllo dough needs melted butter to help connect deliciously flaky layers of the tart.
Burrata Cheese: This is a delicious semi-soft cheese that’s made from mozzarella and cream. This will be added after the tart is fully cooked. Possible substitutes would be fresh mozzarella cheese if you’re unable to find burrata.
Garnish: I love to use a balsamic reduction sauce and fresh basil over the top. Don’t forget a little flaky sea salt to bring it all together!

How To Make A Tart With Phyllo Dough:

Creating the tart is easiest in a round cast iron skillet. The sheets are long rectangular pieces so the method to create a rustic-looking tart is simpler than you think.

Before you begin, here are some key tips for working with phyllo dough:

Phyllo pastry dough is purchased frozen. I recommend defrosting for 24-48 hours in the fridge only (do not leave the dough on your counter). Plan accordingly before using this tart or this recipe will not be successful.
Phyllo dough dries out quickly when exposed to the air. I find that laying and unwrapping the dough out across a baking sheet and then lightly adding a damp paper towel over the top works well to prevent any drying.
It can rip and tear easily. Don’t stress! This is a rustic tart after all and the nice part of the melted butter is being able to adhere all the pieces together using the techniques below.
Layers are your friend! Layering and manipulating the pastry doesn’t need to be perfect. Just alternate sheets of pastry between light layers of melted butter. Stagger the direction of the sheets of dough in the pan and you’re good to go!

The first few layers of building a phyllo dough tart in a cast iron skillet

Finished phyllo tart for the tomato and pesto tart recipe

Cooking Instructions:

Preheat your oven to 400 F. In a microwave-safe bowl, melt the butter.
Using a pastry brush, brush a light layer of melted butter into the base of the cast iron skillet (make sure to also brush the sides.
Layer the first piece of phyllo into the cast iron skillet. Let the sides of the phyllo hang over the edge of the skillet.
Lightly coat the entire sheet with a thin layer of melted butter. Place another sheet of phyllo over the top, but stagger it so the edges hang over in a different direction. Continue to layer butter and phyllo dough around the pan keeping the edges over the sides until you use one whole roll of the dough.
Gather the hanging edges of the dough and tuck and scrunch them up along the edge of the cast iron skillet. There is no perfect way to do this, let it be rustic! Brush the edges with any leftover melted butter so they stick together when baking.
Place 1/4-1/3 cup of pesto into the center of the phyllo tart crust and brush it around in a thin even layer so the center is coated. Keep the edges clear of pesto.
Bake in the oven for 12-15 minutes to get the phyllo to crisp. Remove it from the oven and layer it with thin tomato slices over the pesto. Return it to the oven and bake an additional 5-7 minutes or until the phyllo is a nice golden brown.
Remove the tomato tart from the oven and let it rest for 5 minutes. Top it with a broken ball of burrata cheese and drizzle on the balsamic reduction sauce. Add a little flaky sea salt over the top and some fresh basil if desired.
Serve the tart hot or at room temperature for best results.

Tomato Pesto Phyllo Tart- showing the pesto layer in the crust

Tomatoes layered into the pesto phyllo tart base

Can I prepare the phyllo dough tart crust in advance?

Yes, you can prep the base in the pan a day ahead of time. Build the pastry crust in the cast iron pan and cover it tightly with plastic wrap and store it in the fridge. Let it sit out for 20-30 minutes prior to adding the pesto and baking.

How do I prevent the phyllo dough from drying out?

Phyllo dough tends to dry out quickly, so it’s important to keep it covered with a damp towel or plastic wrap while working with it. Only remove one sheet at a time, and cover the remaining sheets immediately to prevent them from drying out.

Can I substitute phyllo dough with other types of pastry?

While phyllo dough has a unique texture and crispness, you can experiment with other types of pastry for your tart, such as puff pastry or shortcrust pastry. Keep in mind that the texture and taste may vary with different types of pastry.

How do I store leftovers?

Store in the pan or move the slices to an airtight container. Keep it sealed and eat within 2-3 days for the best texture!

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