Rustic California Tomato and Burrata Tart with Garden Herbs

Ingredients

• 2 cups all-purpose flour, sifted
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 1 cup ice water

• 4 medium heirloom tomatoes, sliced
• 2 balls burrata cheese, torn into pieces
• 1 tablespoon olive oil, extra virgin
• 1 cup basil leaves, chopped
• 1 cup parsley leaves, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large bowl, mix the sifted flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
2. 02
   Slowly add the ice water, a tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. 03
   Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Trim the excess dough and prick the base with a fork.
4. 04
   Blind-bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for another 5 minutes until lightly golden.
5. 05
   Arrange the sliced tomatoes in a single layer over the baked crust. Drizzle with olive oil and season with sea salt and black pepper.
6. 06
   Place torn pieces of burrata evenly over the tomatoes. Sprinkle with chopped basil, parsley, and thyme.
7. 07
   Bake the tart in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the cheese is bubbling.
8. 08
   Remove from the oven and let it cool slightly before slicing. Garnish with additional fresh herbs before serving.