An exquisite dish of tomato burrata.

Heritage tomatoes

with burrata

Serves 10

Method

  • 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.


INGREDIENTS

  • 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.

 

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