tomato tarts with burrata and prosciutto
- 4 sheets (680g) store-bought puff pastry, thawed
- 500g mixed heirloom cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, sliced
- 2 tablespoons oregano leaves
- sea salt and cracked black pepper
- 1 burrata, halved
- 8 slices prosciutto
- 2 tablespoons small mint leaves
- 2 tablespoons small basil leaves
- Preheat oven to 200°C (400°F). Cut 4 x 20cm rounds from the pastry. Place 2 rounds on baking trays lined with non-stick baking paper, top with the remaining 2 rounds and press to secure.
- Cut a slit in the side of each tomato and squeeze to release the juice and seeds. Place the tomatoes, oil, garlic, oregano, salt and pepper in a bowl and toss to combine. Divide the tomatoes between the pastry bases and bake for 15–20 minutes or until the pastry is golden.
- Top the tarts with the burrata, prosciutto, mint and basil to serve. Serves 4
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