Beet + Burrata Tart

And by handy dandy cooking assistant I mean snores in the corner, begs for crumbs, and is just there to look cute, basically. But what can you expect? I’m on a tight budget.

Meet the new nugget…name TBD. God help me; I keep wanting to name her Pasta or Beans or Cheese. Then I have to slap myself and say out loud, “NO MORE FOOD NAMES.” My last dog was Peanut. Can I digress? Can I move onto something slightly more dignified?

BUT HER FACE THOUGH. So squishy. So tiny. So cute. She is totally the sweetest and as if it didn’t ooze through my writing, I am extremely happy and excited.

But let’s get back to food, yas? This is simple, scrumptious, muy savory tart is a total crowd pleaser. I must admit (shamefully) I didn’t know what burrata was until I met my cheese-adoring boyfriend. I compare the revelation somewhat to the feeling of waking up from a 1000 year coma. What is this magical pressed cow curd, you ask? Burrata, like mozzarella, is a fresh Italian cheese that’s formed into a pouch and then stuffed with cream…so you bite into it and the texture and flavor explode ever so gently. I would not be offended if you shut your browser right this second and zipped off to the market to acquire said cheesy pouches.


It also melts like a champ:


It’s such a decadent, unique cheese– I recommend it fresh on a salad, a flat bread of pizza, and of course, a tart (duh). And what about them beets? Bet you thought I’d make a turnip the beets joke, huh? I will….resist. Beets are really a gem of a root, chock-full of potent anti-inflammatories called betalains. These are what give beets their juicy ruby red hue. So like, get to snackin’.


Beauts, aren’t they?


Beet + Burrata Tart

Makes 1 tart, ~8 square slices

For the tart dough:

  • 1/2 tsp salt
  • 1 T sugar
  • 1 cup all-purpose flour + more for dusting
  • 6 T chilled butter, cut into small chunks
  • 1 egg, beaten
  • 2 tsp melted coconut oil (or extra-virg olive oil), dividied
  1. In a medium sized mixing bowl, combine salt, sugar, and flour. Toss the butter chunks in and mix with your hands until a coarse meal forms (thinkkkkk pea sized pieces). Pour in egg and mix until dough begins to come together.
  2. Place dough on a lightly floured surface and knead until smooth. Form dough into a ball and flatten into a disc shape and wrap in plastic wrap. Chill in zee fridge until firm, up to 2 hours. Dough can be made up to two days in advance and stored in fridge. When it’s ready to roll, take it out and set it on the counter to bring it to room temp (~30 mins)
  3. Preheat oven to 375. Line a small baking sheet with tin foil and grease lightly with 1 tsp of the oil. Spread the dough out onto the baking sheet and, using your hands, gently flatten and shape into a small rectangle. Use your fingers to mold the dough so it has small crust edges. Put the remaining 1 tsp of oil into a small bowl and brush the top of the tart with it, covering the surface. Bake for 7-8 minutes or until very light golden brown. Remove and set aside.

For the rest of the tart filling:

  • 4-5 medium red/golden beets, sliced thinly
  • 2 T extra-virg olive oil
  • 2 T balsamic vinegar
  • Sea salt
  • 1 handful fresh thyme, chopped
  • 8 oz fresh burrata cheese (can sub mozzarella, but burrata is the bees knees, you guys)
  1. Preheat oven to 425. Line a medium sized baking sheet with tin foil, spread beets out as evenly as possible, drizzle with 1 T of the oil and 1 T of the vinegar. Sprinkle with salt and roast for 12-14 minutes or until tender.
  2. Remove beets from the oven and turn the temp down to 350. Arrange beets on top of the pre-baked tart crust so you cover the dough completely. Sprinkle randomly with dollops of burrata using your hands, being careful not to drop pieces of cheese tooooo close to the edges or those bad boys will oooooze out whilst baking. Sprinkle dat tart with the thyme.
  3. Drizzle with remaining 1 T of oil and 1 T of vinegar and another dash of salt. Bake again for about 5 minutes, until cheese looks gooey and melty and you see the beginnings of a golden hue just beginning to form on the white parts. Remove from oven, let cool, cut into yummy melty squares and EAT.


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