After a few days well spent in France, I’m back to Berlin and its weird summer weather, and that would be a lie to say that I don’t crave for a piece of this Burrata, pesto, roasted peach & tuna filo tart, at least to bring a bit of sun back to my plate. For those who scrolled my blog during the last few days, you may wonder why the text of my last blog posts disappeared. I reassure you, I didn’t get that lazy yet – even though that could be tempting sometimes -, but I had to deal with hacking issues once again. So that’s with a joy beyond imagination that I had to clean everything last night. No need to precise that going to bed at 4AM the day before to start a new job isn’t the best idea to be fresh-faced and in bright mood, but at least I avoided another day being frustrated + being penalised by Google. So let’s just pretend that I’m writing this blog post for the very first time, okay? ;)
This Burrata, pesto, roasted peach & tuna filo tart recipe gathers a few of my favorite ingredients: homemade basil pesto, sweet and juicy roasted peaches, or very creamy Burrata. Using filo dough sheets instead of a classic dough is perfect if you’re looking for some light and fresh alternative to eat on a hot summer day. The dough might get a bit mushy after you put it in fridge, but eating this filo tart when cold is also the perfect compromise for a quick and last-minute picnic trip.
I hesitated for a while between using tuna crumbs and chicken to top this summery filo tart, then I finally went for the tune option, as it brings a fresher touch to this dish for summer. I was also afraid that chicken just turns too dry after being cooked and added to the tart. This Burrata, pesto, roasted peach & tuna filo tart can be eaten without any effort; you can also tweak it to better fit your own tastes, and swap pine nuts for sunflower seeds, as I did for my first try.
More tart recipes:
Candied shallot & goat cheese tartlets
Swiss chard, Saint-Maure cheese & miso caramel tatin tart
- 8 filo sheets
- 2 yellow peaches
- 130g plain tuna crumbs
- 4tbsp pesto
- A dozen of Kalamata olives
- One Burrata
- A small handful of pine nuts
- 3tbsp olive oil
- 2tsp balsamic vinegar
- A few basil leaves
- Salt & pepper
- 1. Preheat oven to 180C. Place one filo sheet in a tart or pie mould. Brush a little bit of olive oil on it, then top with another filo sheet. Repeat the process until all the filo sheets are set.
- 2. Spread pesto on the filo base. In a bowl, crumb the plain tuna and stir it with 1tbsp olive oil and 2 tsp balsamic vinegar. Season as you like. Arrange tuna crumbs on the tart, then add Kalamata olives, either whole or cut in 2.
- 3. Put in oven at 180C for 20minutes, until filo dough gets crusty and golden. In the meantime, roast yellow peaches: heat 1tbsp olive oil in a frying-pan. Add peaches to the pan, previously cut in quarters, then roast them for 5 to 10 minutes. The quarters should be golden and still holding together. Set aside, then re-use the frying-pan to roast pine nuts for a few minutes.
- 4. When the filo base is ready, top with the roasted peach quarters. Break up burrata and arrange it regularly on the tart. Sprinkle with roasted pine nuts and fresh basil leaves. Serve warm.
You can also use Mozzarella di buffala if you can't find Burrata. The texture will just be slightly less creamy.