2-3 tomatoes, sliced (heirloom tomatoes will be the prettiest!)
¼ cup of pesto sauce
1 ball of burrata cheese
¼ teaspoon of red pepper flakes
Fresh basil leaves for garnish
Salt and pepper to taste
Directions
Preheat your oven to 400 degrees fahrenheit and lightly grease your stainless steel jelly roll pan.
Slice your tomatoes and lay them on a paper towel. Salt and pepper both sides, and dry with another paper towel. Let sit for 15 minutes to remove some of the moisture.
While the tomatoes rest, roll out your puff pastry dough and place it on the jelly roll pan. Pierce with a fork, gently score the edges for a crust, and brush the edges with an egg wash.
Place the tomatoes on the puff pastry, season with additional salt and pepper as desired, and bake in the oven for 30-35 minutes, or until the crust is golden brown.
Remove the tart from the oven, and tear the burrata cheese haphazardly across the tart. Drizzle with pesto, red pepper flakes, and top with basil for garnish.
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