The Burrata Explosion Tart
The Burrata Explosion Tart is a stunning and whimsical dish that perfectly combines creamy textures and vibrant flavors. Imagine slicing into a beautifully baked tart, only to witness the luscious, gooey burrata spill out as you serve it. This delightful dish is not just a feast for the eyes but also for the palate, with a rich, nutty crust and a silky ricotta filling that melds seamlessly with the decadent cheese. Whether you’re hosting a brunch or a cozy family dinner, this recipe is a show-stopping addition that’s surprisingly easy to prepare. With our step-by-step guide, making this exquisite tart is both simple and enjoyable, perfect for any home cook.
Why You’ll Love This Recipe
The Burrata Explosion Tart is more than just a dish; it’s an experience. You’ll love how easily it comes together, with minimal ingredients that provide maximum flavor. The nutty pistachio crust pairs beautifully with the creamy ricotta and decadent burrata, creating a comforting yet sophisticated meal. This recipe is a true crowd-pleaser; everyone will be intrigued by the gooey surprise hidden in the center. Furthermore, it’s versatile enough to be served as a main course or a part of an appetizer spread. With quick preparation and short baking time, this dish lets you spend more time enjoying the company of friends and family.
Ingredients
- 120 g all-purpose flour: Provides the base for the tart, creating a delicate and flaky texture.
- 60 g ground pistachios: Adds a nutty flavor and beautiful green hue to the crust.
- 1/2 tsp salt: Enhances the overall flavor of the crust.
- 1 tbsp sugar: Balances the savory elements in the crust.
- 100 g cold butter, cubed: Creates a flaky structure in the crust.
- 1 egg yolk: Helps bind the crust together and enriches its flavor.
- 1-2 tbsp cold water: Needed to bring the dough together.
- 250 g ricotta cheese: Offers a creamy, rich filling that complements the burrata.
- 1 egg: Adds richness to the filling mixture.
- Zest of 1 lemon: Brightens the flavor profile with a hint of citrus.
- 1 tbsp lemon juice: Balances the creaminess with acidity.
- 1 tbsp grated Parmesan: Introduces a savory depth to the filling.
- Salt & pepper to taste: Essential for enhancing the flavors in the filling.
- 1 whole burrata (125-150 g), drained: The star of the dish that brings a burst of creaminess when sliced.
- Crushed pistachios for garnish: Adds a crunchy texture and beautiful color.
- Lemon zest curls for garnish: Provides a fresh and vibrant touch.
- Fresh thyme or basil for garnish: Complements the flavors with aromatic herby notes.
Step-by-Step Directions
1. Make the Pistachio Crust
In a large mixing bowl, combine the all-purpose flour, ground pistachios, salt, and sugar. Use your fingers to rub in the cold cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and enough cold water, one tablespoon at a time, until the dough comes together. Once formed, shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
2. Par-Bake the Crust
Preheat your oven to 180°C (356°F). Roll out the chilled dough on a lightly floured surface to fit a 22 cm tart tin. Carefully press the dough into the tin and prick the base with a fork to prevent puffing. Line the crust with parchment paper and fill it with baking weights or dried beans. Bake for 12 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Remove from the oven and let it cool slightly.
3. Mix the Filling
In a mixing bowl, combine the ricotta cheese, egg, lemon zest, lemon juice, and grated Parmesan. Season with salt and pepper to taste. Stir the mixture until smooth and well blended, ensuring no lumps remain.
4. Assemble the Tart
Spread the ricotta filling evenly across the cooled tart crust, smoothing the top with a spatula. Nestle the whole burrata gently in the center of the filling without pressing down too firmly. This placement allows the burrata to maintain its shape and ooze out upon cutting. Bake the assembled tart in the preheated oven for 20-25 minutes, or until the edges are golden and the filling is just set.
5. Cool & Garnish
Once baked, remove the tart from the oven and let it cool for about 10-15 minutes. This resting time helps the filling set further. To enhance its appearance and flavor, sprinkle crushed pistachios, lemon zest curls, and fresh herbs like thyme or basil on top just before serving. When ready, slice the tart at the table for that spectacular burrata explosion.
Tips & Tricks
- For a more pronounced pistachio flavor, try toasting the ground pistachios lightly before adding them to the crust mixture.
- You can replace ricotta cheese with mascarpone for an even creamier filling.
- If you’re short on time, consider using a store-bought crust; just remember the baking time may vary.
- Adding a drizzle of high-quality olive oil over the finished tart enhances its flavor and adds richness.
- Experiment with garnishes – roasted cherry tomatoes or a drizzle of balsamic glaze can elevate the dish.
Serving Suggestions & Pairings
The Burrata Explosion Tart is wonderfully versatile and can be served warm or at room temperature. For a delightful brunch, pair it with a fresh arugula salad dressed in lemon vinaigrette. At a dinner party, complement this tart with roasted vegetables or a selection of charcuterie. A light, crisp white wine or sparkling water with citrus slices would refresh the palate beautifully.
Nutritional Information
One serving of the Burrata Explosion Tart contains approximately 290 calories, depending on the specific portion sizes. The tart provides a balanced amount of protein and healthy fats, especially from the burrata and pistachios, making it a satisfying option. Including a side salad will enhance nutritional benefits, adding fiber and vitamins.
Storing Tips & Variations
If you have leftover tart, store it in an airtight container in the refrigerator for up to three days. To reheat, simply warm in the oven for about 10 minutes at low temperature to preserve creaminess. You can also freeze the tart before baking; thaw completely in the refrigerator and bake as instructed when ready to serve. Variations can include adding sautéed spinach for extra nutrition, or switching up the herbs according to your preference.
Conclusion
The Burrata Explosion Tart is not only a delicious treat but also a memorable dish that delights everyone at the table. With the creamy surprise of burrata and the nutty crust, it’s sure to become a favorite in your kitchen. We encourage you to try making this recipe and share your experiences. Don’t forget to let us know how your tart turned out and your favorite way to enjoy it!
FAQs
1. Can I use a different cheese instead of burrata?
Absolutely! You can substitute burrata with fresh mozzarella or goat cheese if you prefer.
2. Is there a gluten-free option for the crust?
Yes, you can use gluten-free flour blends or almond flour to create a gluten-free crust.
3. Can I prepare the tart in advance?
Yes, you can prepare the tart up to a day in advance. Just bake it before serving for the best results.
4. What can I serve with the burrata tart?
This tart pairs beautifully with a fresh side salad, roasted vegetables, or a selection of appetizers like olives and fresh bread.
5. How long does the tart last in the refrigerator?
The Burrata Explosion Tart can last up to three days when stored properly in the refrigerator.
Burrata Explosion Tart
Ingredients
For the Crust
- 120 g all-purpose flour Provides the base for the tart, creating a delicate and flaky texture.
- 60 g ground pistachios Adds a nutty flavor and beautiful green hue to the crust.
- 1/2 tsp salt Enhances the overall flavor of the crust.
- 1 tbsp sugar Balances the savory elements in the crust.
- 100 g cold butter, cubed Creates a flaky structure in the crust.
- 1 large egg yolk Helps bind the crust together and enriches its flavor.
- 1-2 tbsp cold water Needed to bring the dough together.
For the Filling
- 250 g ricotta cheese Offers a creamy, rich filling that complements the burrata.
- 1 large egg Adds richness to the filling mixture.
- Zest of 1 lemon Brightens the flavor profile with a hint of citrus.
- 1 tbsp lemon juice Balances the creaminess with acidity.
- 1 tbsp grated Parmesan Introduces a savory depth to the filling.
- to taste salt & pepper Essential for enhancing the flavors in the filling.
- 1 whole (125-150 g) burrata, drained The star of the dish that brings a burst of creaminess when sliced.
For Garnish
- to taste crushed pistachios Adds a crunchy texture and beautiful color.
- to taste lemon zest curls Provides a fresh and vibrant touch.
- to taste fresh thyme or basil Complements the flavors with aromatic herby notes.
Instructions
Make the Pistachio Crust
- In a large mixing bowl, combine the all-purpose flour, ground pistachios, salt, and sugar.
- Use your fingers to rub in the cold cubed butter until the mixture resembles coarse crumbs.
- Add the egg yolk and enough cold water, one tablespoon at a time, until the dough comes together.
- Once formed, shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Par-Bake the Crust
- Preheat your oven to 180°C (356°F).
- Roll out the chilled dough on a lightly floured surface to fit a 22 cm tart tin.
- Carefully press the dough into the tin and prick the base with a fork to prevent puffing.
- Line the crust with parchment paper and fill it with baking weights or dried beans.
- Bake for 12 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
- Remove from the oven and let it cool slightly.
Mix the Filling
- In a mixing bowl, combine the ricotta cheese, egg, lemon zest, lemon juice, and grated Parmesan.
- Season with salt and pepper to taste.
- Stir the mixture until smooth and well blended, ensuring no lumps remain.
Assemble the Tart
- Spread the ricotta filling evenly across the cooled tart crust, smoothing the top with a spatula.
- Nestle the whole burrata gently in the center of the filling without pressing down too firmly.
- Bake the assembled tart in the preheated oven for 20-25 minutes, or until the edges are golden and the filling is just set.
Cool & Garnish
- Once baked, remove the tart from the oven and let it cool for about 10-15 minutes.
- To enhance its appearance and flavor, sprinkle crushed pistachios, lemon zest curls, and fresh herbs like thyme or basil on top just before serving.
- When ready, slice the tart at the table for that spectacular burrata explosion.