Sourdough Discard Burrata and Roasted Tomato Tart
A rustic Italian-inspired tart featuring a crispy sourdough discard crust topped with sweet roasted cherry tomatoes, creamy burrata cheese, and fresh basil. The tangy sourdough base pairs perfectly with the rich burrata and jammy roasted tomatoes for an elegant appetizer or light main course.
- Prep
- 20 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 10 min
- Makes
- 1 tart (4 servings)
Steps
Before you start
- Preheat oven to 425°F (220°C) 15 minutes before baking
- Use sourdough discard at room temperature
- Have burrata cold until just before serving
- Rinse and dry cherry tomatoes thoroughly
Make the dough
- In a large bowl, combine the sourdough discard, all-purpose flour, 3 tablespoons olive oil, kosher salt, and warm water.
- Stir with a wooden spoon until a shaggy dough forms, about 1–2 minutes.
- The dough should be slightly sticky but cohesive.
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Ready when: Shaggy dough forms
Tip: Don't overmix; this isn't bread dough. A few flour streaks are fine.
Stretch and press the crust
- Line an 11×17-inch rimmed baking sheet with parchment paper.
- Transfer the dough to the sheet and, using oiled hands or a damp spatula, gently stretch and press it to cover most of the sheet, creating an even ¼-inch-thick layer.
- It's okay if it doesn't fill every corner perfectly.
- Let it rest for 5 minutes.
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Ready when: Dough is evenly spread and slightly puffed
Tip: Oil your hands instead of flouring to avoid toughening the crust.
Prebake the crustOven 425°F / 220°C
- Preheat oven to 425°F (220°C).
- Place the stretched dough in the oven and bake for 10 minutes.
- The crust should be lightly golden and set but not fully crispy yet.
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Ready when: Crust is light golden and firm to touch
Tip: This prebake prevents a soggy bottom once you add the wet toppings.
Roast the tomatoesOven 425°F / 220°C
- While the crust bakes, toss the halved cherry tomatoes with 2 tablespoons olive oil, minced garlic, ½ teaspoon kosher salt, and a grind of black pepper on a second 11×17-inch baking sheet.
- Spread them in a single layer, cut-side down.
- Once the crust comes out of the oven, immediately place the tomato sheet in at 425°F (220°C) and roast for 15 minutes, until the tomatoes are soft, blistered, and lightly caramelized at the edges.
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Ready when: Tomatoes are soft and blistered with golden-brown edges
Tip: Don't stir the tomatoes; let them caramelize undisturbed on one side for depth of flavor.
Assemble the tart
- Remove the crust and tomato sheet from the oven.
- Scatter the warm roasted tomatoes and any pan juices evenly over the prebaked crust.
- Tear or gently separate the cold burrata into 4 pieces and scatter them across the tart, spacing them evenly.
- The warm tomatoes will begin to soften the cheese.
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Ready when: Tart is topped and ready to rest
Tip: Keep burrata cold until the last moment to ensure it stays creamy.
Rest and serve
- Let the tart rest on the baking sheet for 5 minutes.
- Scatter the torn fresh basil leaves over the top.
- Season with additional fleur de sel (if using) and a final grind of black pepper.
- Slice into 4 large portions and serve warm or at room temperature.
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Ready when: Tart is warm and ready to slice
Tip: Add basil just before serving so it stays bright green and aromatic.
Good to know
Tips
- Prebaking the crust is essential—it prevents sogginess from the tomato juices and ensures a crispy base.
- Don't skimp on the roasting time for tomatoes. The caramelization develops natural sweetness and deep umami that elevates the whole dish.
- If your burrata is very large, you can tear it into smaller pieces to distribute the creamy filling more evenly across the tart.
- For a more rustic presentation, leave the tart on the baking sheet and slice it there rather than transferring to a platter.
Make ahead
You can make and stretch the dough up to 2 hours ahead; cover loosely with a damp kitchen towel and refrigerate. You can also roast the tomatoes up to 4 hours ahead and reheat them gently in a 350°F oven for 5 minutes before assembling.
Storage & reheating
Store leftover tart uncovered at room temperature for up to 1 day. Refrigerate in an airtight container for up to 2 days; reheat gently in a 350°F oven for 10 minutes. Do not freeze; the burrata will not hold its texture.
Substitutions
- burrata cheese → fresh mozzarella, buffalo mozzarella, or ricotta. Burrata's creamy filling is ideal, but these cheeses offer a similar mild, fresh flavor. Slice or dollop them on just before serving.
- cherry tomatoes → halved heirloom or Roma tomatoes. Use the same weight. Larger tomatoes will take 5–10 minutes longer to caramelize.
- fresh basil leaves → fresh oregano or a mix of oregano and parsley. Use the same amount. Oregano pairs beautifully with roasted tomatoes and adds an herbier note.
- sourdough discard (unfed starter) → active starter (fed 4–6 hours prior) or regular all-purpose flour (use 1.25 cups, reduce salt to ½ tsp, skip the water). Sourdough discard gives the crust its signature tang. If using regular flour, the tart will be milder and more neutral.
