Sun-Kissed Heirloom Tomato Tart with Basil and Burrata

Ingredients

• 2 cups all-purpose flour, sifted
• 1 teaspoon sea salt
• 3 cup unsalted butter, cold and diced
• 1 cup ice water

• 4 medium heirloom tomatoes, sliced
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 8 ounces burrata cheese, torn into pieces
• 1 cup fresh basil leaves, torn
• 2 tablespoons extra virgin olive oil

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   In a large bowl, combine the sifted flour and sea salt. Add the cold, diced butter and use a pastry cutter or your hands to incorporate the butter until the mixture resembles coarse crumbs.
3. 03
   Gradually add the ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 20 minutes.
4. 04
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the base with a fork and chill for an additional 10 minutes.
5. 05
   Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for another 10 minutes until the crust is golden. Let it cool slightly.
6. 06
   Arrange the sliced heirloom tomatoes over the cooled crust. Season with sea salt and freshly ground black pepper.
7. 07
   Scatter pieces of burrata cheese and torn basil leaves over the tomatoes.
8. 08
   Drizzle the tart with extra virgin olive oil and bake for 15 minutes until the tomatoes are tender and the cheese is melted.
9. 09
   Let the tart cool slightly before slicing and serving. Garnish with additional basil leaves if desired.