Simple Roasted Spring Vegetable Tart With Burrata
This vegetable tart is the kinda tart that will more than likely change your life. It's about crispy, flaky pastry... tender asparagus and the creamiest burrata that you've ever tasted. It's simple, quick and vegetarian. In other words... dinner perfection!
- 1 sheet puff pastry thawed if using frozen
- 1 egg beaten
- 3 Tablespoons fresh thyme leaves picked
- 3 Tablespoons onion jam
- 2 bunches asparagus
- 1/2 bunch sprouting cauliflower or tender stem
- 1 Tablespoon sesame seeds
- 1 Tablespoon poppy seeds
- To Serve
- 1 cup mixed leaves
- 1 ball burrata or mozzarella
Pre heat the oven to 390f. Roll the puff pastry onto a piece of baking paper and place on a baking tray.
Leaving 1 inch around the edge of the tart, gently score a border, being sure to not cut all the way through the pastry. Brush the pastry with the beaten egg and sprinkle with the seed mixture and 1 tablespoon of the thyme leaves.
Spread the onion jam over the base of the tart and leave the edge clean.
Lay the asparagus width ways down the centre of the tart and top with the asparagus ribbons and the cauliflower or tender stem. Add the remainder of the thyme leaves.
Bake the tart for 20-25 minutes. The vegetables will be golden and just starting to char in some spots and the pastry will be golden and flaky.
Top with the leaves and the ball of burrata.
Tart notes: To keep this tart for the next day, remove the cheese from the top and store in a separate container so that the crust doesn’t go soggy.