tomato tarts with burrata and prosciutto

  • 4 sheets (680g) store-bought puff pastry, thawed
  • 500g mixed heirloom cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, sliced
  • 2 tablespoons oregano leaves
  • sea salt and cracked black pepper
  • 1 burrata, halved
  • 8 slices prosciutto
  • 2 tablespoons small mint leaves
  • 2 tablespoons small basil leaves
  1. Preheat oven to 200°C (400°F). Cut 4 x 20cm rounds from the pastry. Place 2 rounds on baking trays lined with non-stick baking paper, top with the remaining 2 rounds and press to secure.
  2. Cut a slit in the side of each tomato and squeeze to release the juice and seeds. Place the tomatoes, oil, garlic, oregano, salt and pepper in a bowl and toss to combine. Divide the tomatoes between the pastry bases and bake for 15–20 minutes or until the pastry is golden. 
  3. Top the tarts with the burrata, prosciutto, mint and basil to serve. Serves 4.
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