RECIPES

Fresh Plum-Burrata Tart

Active Time

25 Minutes

Servings

4-6

Ingredients

1 sheet frozen puff pastry, thawed
16 ounces BelGioioso Burrata cheese
4 fresh plums, pitted and cut into 1/2-inch slices
2 tablespoons minced fresh lemon thyme or thyme
2 tablespoons honey, warmed
1 tablespoon champagne vinegar
Salt and pepper to taste

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Burrata can be used in this recipe.

Instructions

Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.
Unfold puff pastry on a lightly floured surface; roll out into a 15 x 10-inch rectangle. Transfer pastry to prepared pan. Score a 1/2-inch border on edges of pastry with a knife. Prick pastry with a fork.
Bake for 18-20 minutes or until pastry is golden brown. Cool on a wire rack for 10 minutes.
Cut burrata in half and spoon filling (the fresh mozzarella pieces soaked in heavy cream) to edges of scored pastry. Tear remaining fresh mozzarella into pieces; sprinkle over top.
Arrange plums on burrata. Sprinkle with thyme. Whisk honey and champagne vinegar in a small bowl; drizzle over tart. Season with salt and pepper to taste.

Recipe Tip

If lemon thyme is not available, substitute fresh thyme or basil.

Cheesemonger Tip

BelGioioso Burrata is an award-winning fresh cheese with a sweet, milky flavor and a lovely surprise hidden inside each ball. When cut open, there are fresh mozzarella pieces soaked in delicious heavy cream.