Tomato Pesto Phyllo Tart With Burrata

Introducing our tantalizing rustic tomato tart with phyllo pastry, pesto, and creamy burrata cheese– a delectable combination of buttery and flaky phyllo dough, zesty basil pesto made with arugula, and juicy heirloom tomatoes. This dish is finished off with a ball of burrata cheese and balsamic reduction for a truly decadent tart recipe.

Course Appetizer, Main Course

Cuisine American

Keyword Tomato Pesto Phyllo Tart With Burrata

Prep Time 20

Cook Time 20

Servings

Calories 124kcal

Author Bon Appeteach

Equipment

Cast Iron Skillet

Ingredients

1 roll Phyllo Dough defrosted
6 tbsp. Melted Butter
1 cup Cherry Tomatoes sliced
1/3 cup Pesto homemade or storebought
1 ball Burrata
2 tbsp. Balsamic Reduction
1/2 tsp. Flaky Sea Salt
Fresh Basil for garnish

Instructions

Preheat the oven to 400 F.
Melt the butter and lightly brush the bottom and sides of the cast iron pan with a thin layer of the butter.
Place one sheet of phyllo down into the center of the cast iron skillet. Let the edges hang over a little on each side.
Carefully brush a thin layer of melted butter over the whole sheet of phyllo dough. Be gentle, but if it rips a little it's ok.
Add a second layer of phyllo dough now, layered opposite of the first sheet (you want the overhang to be evenly space out across the whole pan). Layer butter over this piece and continue the process alternating between phyllo and butter until you use one whole roll of the dough.
Tuck and scrunch the edges of the dough that hang over the sides up against the inside of the pan to create a crust. Brush with a little butter to help the edges stick together.
Add the pesto to the center in an even layer and spread it carefully.
Bake the phyllo tart like this for 12-15 minutes so the edges set and the bottom can get crispy.
Remove the tart from the oven and add a layer of the sliced cherry tomatoes over the pesto and continue baking for another 5-7 minutes or until the edges area nice golden brown.
Garnish the top with flaky sea salt, the balsamic reduction, fresh basil, and torn burrata. Slice, serve, and enjoy.

Notes

Want to save time? Assemble the crust in the pan ahead of time. See notes in the FAQ on how to do this for best results.

Nutrition