- Preheat the oven to 170 degrees.
- Remove the skin from the burrata and keep the inside (stracciatella), if the pieces are big chop them a little with a knife. Mix this with a little olive oil.
- To make the marinade thinly slice the shallots and tear up the basil leaves. Mix all of the ingredients together with a generous pinch of fleur de sel and Espelette pepper.
- Cut the tomatoes into wedges or slices, as desired to obtain approximately 10 pieces of each tomato variety.
- Arrange the tomatoes in one layer on a tray and cover with the marinade, leave these to infuse for at least 1 hour at room temperature.
- To make the tapenade blend all of the ingredients apart from the parsley. Chop the parsley by hand and mix this into the blended mixture.
- Cut the puff pastry into 10 sticks measuring 14cm x 1.5cm.
- Arrange these in a tray lined with a sheet of baking paper both underneath and on top. Place another tray on top, this should be lightly resting and not pressing down heavily, and then bake for 8-10 minutes in the preheated oven.
- To finish, remove the excess marinade from the tomatoes and place a piece of each tomato onto the plate, try to achieve some height.
- Put a line of tapenade on the puff pastry and cover with the herbs and flowers, do this at the last minute so the pastry stays crispy.
- Serve with a spoonful of burrata on the side to spoon over the tomatoes.
- 500g of burrata (2 large)
- Greek olive oil
- 2 large green copia tomatoes
- 2 large pineapple tomatoes
- 2 large bull’s heart tomatoes
- 1 large Black Krim tomatoes
- Puff pastry, enough for 10 14cm x 1.5cm sticks
For the marinade:
- 0ml Greek olive oil
- 20ml Xerez vinegar
- 1 large shallot
- 12 leaves of green basil
- Fleur de sel
- Espelette pepper
For the tapenade:
- 200g Taggiasca olives, blanched
- 40g hard-boiled egg yolks (approximately 2 yolks)
- 40g anchovies
- 30g capers
- The lemon zest from half a lemon
- 5g garlic
- 3g parsley
For the garnish:
- Baby Mexican tarragon
- Baby red basil
- Mixed flower petals: cornflowers, verbena, marigold, blue borage etc.