Tomato-Burrata Tarts

Tomato-Burrata Tarts on wooden board

Discover one of the endless recipes you can create with our Do-It-All Dough! Fluffy, golden-brown tarts meet bright red tomatoes and creamy burrata cheese to create these delicious Tomato-Burrata Tarts.

Tomato-Burrata Tarts
Makes 12 tarts
  • 1 (8-ounce) container (226 grams) Campari tomatoes (8 to 10 tomatoes)
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 recipe Do-It-All Dough (recipe follows)
  • 2 cloves garlic (8 grams), minced
  • 6 teaspoons (30 grams) olive oil, divided
  • 2 (8-ounce) containers (452 grams) burrata cheese*, drained (4 [4-ounce] balls)
  • 1 tablespoon (9 grams) flaked sea salt
  • 12 fresh basil leaves, torn
  • Garnish: chili oil
  1. Line a baking sheet with paper towels. Slice tomatoes ¼ inch thick, and place slices on prepared pan. Sprinkle with kosher salt. Let stand for at least 45 minutes. Pat dry with additional paper towels.
  2. Line 2 baking sheets with parchment paper.
  3. Divide Do-It-All Dough into 12 portions (about 76 grams each). Gently shape each portion into a smooth ball, pinching any seams to seal. (Keep remaining dough covered with plastic wrap to prevent it from drying out.) Roll each dough ball into a 4-inch round; place 1½ to 2 inches apart on prepared pans. (Dough rounds may shrink slightly.) Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when poked, 20 to 30 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Meanwhile, in a small bowl, stir together garlic and 4 teaspoons (20 grams) olive oil. Divide each burrata ball into 6 portions.
  6. Using a ¼-cup glass jar or dry-measuring cup dipped in flour, make a 2¼-inch-wide, ½-inch-deep well in center of each dough round. Brush dough with remaining 2 teaspoons (10 grams) olive oil. Place 1 portion of cheese in center of each round.
  7. Brush tomatoes with garlic oil; arrange tomatoes on top of cheese (3 to 4 slices each). Place 1 portion of cheese on top of tomatoes. Sprinkle with flaked salt.
  8. Bake until light golden brown, 14 to 18 minutes, rotating pan halfway through baking. (Some liquid might run of from cheese, but it will evaporate and does not a ect the final baked good.) Sprinkle with basil. Garnish with chili oil or pepper, if desired. Best served hot.

*We used BelGioioso Burrata in a container with 2 (4-ounce) balls.
Do-It-All Dough
Makes enough for 12 rolls or 12 tarts
  • ¾ cup (180 grams) whole milk
  • ½ cup (120 grams) water
  • ⅓ cup (75 grams) unsalted butter, cubed
  • 4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 1 (0.25-ounce) package (7 grams) active dry yeast*
  • 1 large egg (50 grams), room temperature
  1. In a medium saucepan, heat milk and ½ cup (120 grams) water over medium heat to scalding. (An instant-read thermometer should register 180°F/82°C.) Remove from heat, and add butter; stir occasionally until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, sugar, salt, and yeast. Add warm milk mixture to flour mixture, and beat at low speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, about 24 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a clean surface; knead 5 to 6 times, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  5. Lightly punch down dough. Cover and let stand for 10 minutes. Turn out dough onto a very lightly floured surface, and divide in half (about 460 grams each). Proceed with recipes that follow.

*We used All-Natural Active Dry Yeast from Red Star®.

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