Heirloom Tomato Tart with Thyme and Burrata

Eric Damidot

Hyatt Regency, New Orleans


  • 1 sheet puff pastry
  • 1 tablespoon tomato paste
  • 2 pounds assorted heirloom tomatoes (yellow, red, black, green, purple, red, etc.)
  • High-quality extra virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon sugar
  • Micro-thyme (if you cannot get micro-thyme, use the top parts of regular thyme)
  • 1 cup fresh burrata
  • 1/8 teaspoon ground white pepper
  • 2 tablespoons Dijon mustard, divided
  • 1 tablespoon red wine vinegar
  • Petite arugula 


Prepare the puff pastry: preheat the oven to 400°F. On a lightly floured surface, use a floured rolling pin to roll out the pastry into a square that’s 1/4-inch thick. Use a 4-inch round cutter to cut six circles and use a fork or a spiked rolling pin to perforate the dough (this prevents the puff pastry from rising when it bakes). Put the puff pastry discs onto a sheet pan lined with parchment paper. Place another piece of parchment paper on top of the puff pastry and place an empty sheet pan on top of the paper to keep the puff pastry flat.

Bake in the oven. After 10 minutes, reduce the temperature to 350°F and remove the top sheet pan and extra sheet of parchment paper. Spread a thin layer of the tomato paste onto each circle of puff pastry and continue cooking for another 8 to 10 minutes, or until the puff pastry is nicely baked and golden brown. Remove from the oven and let rest on a wire rack.

Prepare the tomatoes: remove the core of each tomato and using a sharp knife, slice a shallow “X” into the bottom, opposite of the core. Place a pot of water on the stove and let it come to a rolling boil. Working 3 at a time, boil the tomatoes for 20 to 30 seconds to remove the skin. Immediately put the tomatoes into a large bowl filled with ice water to cool off.

Remove the skins from the cooled tomatoes and cut them into assorted shapes—some in wedges, some sliced. Rub the tomatoes with olive oil, salt, black pepper, a little sugar, and 1 teaspoon chopped thyme. Spread the tomatoes in an even layer on a sheet pan lined with parchment paper and bake them in an oven for 2½ hours at 250°F. We want the tomatoes to lose some of their water, increase their flavor, and keep their color. Usually they will reduce in size by half and still have a nice vibrant color and taste. After they are nicely confit, keep the tomatoes at room temperature.

Prepare the burrata: strain the burrata cheese from its liquid and chop into large pieces. In a medium bowl, gently mix the cheese with 1 tablespoon olive oil, salt, white pepper, and thyme. Keep this in the fridge until ready to serve.

Make the vinaigrette: in a large bowl, whisk together 1 tablespoon Dijon mustard, red wine vinegar, salt, and black pepper. Slowly drizzle in ¼ cup olive oil until the vinaigrette is thick and smooth.

To serve: spread the remaining tablespoon of Dijon mustard on the bottom of six flat plates. Add a few drops of red wine vinegar and place 1 baked disc of puff pastry on top of each plate. Arrange the assorted tomato confit nicely on top. Add a few leaves of arugula and top it with a spoonful of the burrata. Dress the tart with the vinaigrette and the juices from the burrata preparation. Serve and enjoy at room temperature.


6 individual tarts