I’m all about easy when it comes to summer cooking. The less I have to do the better. Vegetable Tart with Burrata (Tortino di Vedura con Burrata) is one of those back-pocket recipes I took home with me from Puglia while I was working on my book The Italian Table.
I had this dish at the lovely Masseria Potenti where seasonal vegetables from the garden are center stage. Maria Grazia (the owner and head chef at the Masseria) realizes she doesn’t have to do much to the fantastic fresh produce she grows herself. At the same time she has a flair for presentation. Her Vegetable Tart with Burrata is really nothing more than roasted vegetables with burrata on top, but her way of presenting it is elegant yet not at all fussy. Also? The gorgeous ceramics don’t hurt.
Although it’s called a ‘tortino’ or little tart, it doesn’t have any crust. The recipe below calls for the best of summer vegetables (eggplant, zucchini, pepper and cherry tomatoes) but I’ve also done versions of it in the winter, subbing in roasted cabbage, onions and potatoes. A personal favorite is to use cubes of winter squash. It makes the perfect first course to any dinner.
This recipe calls for burrata, which is a Pugliese fresh cheese made of mozzarella and heavy cream. If you can’t find burrata you can simply mix some torn mozzarella with heavy cream and let it sit for several hours in the refrigerator.
Vegetable Tart
Ingredients
- 1 red bell pepper, trimmed and cut into 1/2 inch wide strip
- 1 medium eggplant, trimmed and cut into 1/2 inch wide strips
- 2 medium zucchini, trimmed and cut into 1/2 inch wide strips
- 2 red onion, trimmed and cut into 1/2 inch wide rings
- 6 cherry tomatoes, but in half
- 2 tablespoons of raisins
- 1 cup basil leafs plus more for garnish
- salt
- extra virgin olive oil
- 1 pound of burrata
- 8 ramekins or cooking rings
- 8 small hot red peppers & basil leaves (optional for garnish)
Instructions
- Preheat the oven to 350°F/ 180°C
- Divide the chopped vegetables between two baking sheets so that they are spread out in one layer. Toss with olive oil, salt, basil and raisins. Place in oven and bake for 40 minutes, until the vegetables are tender. Remove and let cool.
- Using a 2-inch oiled cooking ring, place it on a small plate and layer the vegetables making sure to get some of each type of vegetable in each. Using your fingers or the back of a spoon, press down on the vegetables, to compact them. Gently lift up the ring.
- Finish by placing carefully placing 2 or 3 tablespoons of burrata on top of each tortino. Garnish, if desired with a hot red pepper and a basil leave. Finally swirl a bit of your best olive oil on top of and around the vegetables.
For more recipes from Puglia see my book The Italian Table: Creating Festive Meals for Family and Friends.
I also have several chapters on Puglia in my books Eating My Way Through Italy and Eating Rome
If these photos are making you want to travel to Puglia you can! If you’d like to explore Puglia with us (and visit places like Masseria Potenti) you can join us for one of our week-long food tours. You can find the entire schedule here.
Great idea for making bursts! Looking forward to making this recipe.
Nina in Michigan