Tomato Tart with Burrata


A touch of cornmeal adds texture and nutty flavor to buttery pastry dough in this tomato tart recipe.

Prep Time:
40 mins
Additional Time:
2 hrs 20 mins
Total Time:
3 hrs
8 pieces


  • 1 ½ cups all-purpose flour, plus more for rolling

  • ¾ cup cornmeal

  • ½ teaspoon salt plus a pinch, divided

  • 12 tablespoons cold lightly salted goat milk butter, cut into chunks (6 ounces; see Tip)

  • 4-5 tablespoons ice water

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons chopped fresh herbs, such as basil and/or dill, plus more for garnish

  • 1 small clove garlic, grated

  • 3 large heirloom tomatoes, thinly sliced

  • 8 ounces burrata, torn

  • Flaky salt for garnish


  1. Mix flour, cornmeal and 1/2 teaspoon salt in a large bowl or food processor. Cut in butter using a pastry blender, two knives or by pulsing in the food processor until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Pat the dough into a 5-by-7-inch rectangle and wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.

  2. Preheat oven to 400 degrees F. Let the dough stand at room temperature for about 15 minutes before rolling.

  3. Roll the dough on a lightly floured surface into a 12-by-17-inch rectangle. Check for sticking frequently and dust with more flour if necessary. Transfer the dough to an ungreased 10-by-15-inch jelly roll pan and press into the bottom and up the sides. Prick with a fork several times; line with parchment paper and cover with pie weights (or dry beans).

  4. Bake the crust for 15 minutes. Remove the paper and weights and continue to bake until the crust is lightly browned, 8 to 12 minutes more.

  5. Combine oil, herbs, garlic and the remaining pinch of salt in a small bowl. Brush the mixture over the crust. Arrange tomato slices on top and scatter with burrata, more herbs and flaky salt, if desired.


To make ahead: Refrigerate dough (Step 1) for up to 2 days.

Equipment: 10-by-15-inch jelly roll pan, parchment paper, pie weights or dry beans

Tip: Creamy goat milk butter (such as Meyenberg) enhances the savory flavor of this tender pastry crust. If you can't find it, you can sub butter made from cow's milk.

Nutrition Facts (per serving)

439 Calories
33g Fat
30g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 piece
Calories 439
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 9g 18%
Total Fat 33g 42%
Saturated Fat 17g 86%
Cholesterol 80mg 27%
Vitamin A 831IU 17%
Vitamin C 10mg 11%
Folate 82mcg 20%
Sodium 318mg 14%
Calcium 165mg 13%
Iron 2mg 9%
Magnesium 28mg 7%
Potassium 223mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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