Cherry Tomato And Burrata Tart

Directions

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1. Place the flour, butter cubes, and salt in a mixing bowl.

2. Use a spatula to start combining the ingredients while slowly pouring in the cold water.

3. Mix until the flour is incorporated but there are still large pieces of butter visible.

4. Transfer the dough to a floured work surface.

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1. Flatten the dough with a rolling pin into a rectangle approximately 6 x 18 inches.

2. Fold the right third of the dough over the center, then fold the left third over that to form a square.

3. Give the dough a quarter turn.

4. Roll it out again into a rectangle measuring roughly 6 x 18 inches.

5. Fold again: right third over the center, then left third over that.

6. Repeat the rolling and folding process two more times.

7. Refrigerate the dough for at least one hour.

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1. Preheat your oven to 400°F.

2. Roll out the chilled dough and place it in your Perforated Round Tart & Pie Mold.

3. Trim any excess dough using a sharp paring knife.

4. Spread the cream cheese evenly over the dough.

5. Sprinkle with powdered ginger, salt, pepper, and scatter a dozen basil leaves over the top.

6. Arrange the cherry tomatoes on the tart and drizzle honey over them.

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1. Bake the tart for approximately 35 minutes, until the crust is golden and the tomatoes are roasted.

2. Let the tart cool on a wire rack.

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1. Place the burrata in the center of the tart.

2. Decorate with the remaining basil leaves.

3. Drizzle a little olive oil and balsamic glaze over the top just before serving.

4. Serve & enjoy. Bon appétit!