Home / Roasted Cherry Tomato, Ricotta & Burrata Crostata (including Thermomix & Conventional Recipes)

Roasted Cherry Tomato, Ricotta & Burrata Crostata (including Thermomix & Conventional Recipes)

Some flavour pairings are timeless for a reason — and few are as irresistable as tomatoes and fresh burrata.
When the tomatoes are roasted until sweet and glossy, their intensity is beautifully balanced by burrata’s cool, creamy centre. It’s a dish that feels effortless yet indulgent, capturing the sun-drenched spirit of Puglia in a single bite.
Burrata is a soft cow’s milk cheese formed into a delicate pouch: a thin mozzarella exterior encasing a rich filling of stracciatella (torn curd) and thick cream. Once cut, it spills open — silky, decadent, and impossibly fresh.
Originating in Puglia, burrata is believed to have been created in the 1920s at a masseria just outside of Andria. It began as a clever way of not wasting anything during the mozzarella cheesemaking process.
Any leftover strands of mozzarella curd were torn by hand (“stracciare” means shred or tear in Italian) and combined with cream skimmed from the morning milk. These would be folded together (which becomes “stracciatella”) and sealed inside a thin mozzarella shell. The result is a cheese that feels both rustic and refined — a true expression of regional ingenuity.
A crostata (or galette, in France) is a free-form tart, prized for its relaxed elegance and crisp, golden edges. For this version, I’ve used a sour cream pastry that bakes beautifully — flaky and delicate, yet sturdy enough to cradle the roasted tomatoes and their concentrated juices. With no fussy baking tins or pastry shaping techniques to master, it is one of the easiest tarts to make. Trust you will give it a  try!
Buon appetito!!
TIP – You can pre-prepare most of the elements of the recipe the day beforehand (ie. the roasted cherry tomatoes and shallot mixture prepared up to one day beforehand, the pastry rolled and chilled in the refrigerator, and the ricotta drained in the refrigerator) so that you can simply assemble the crostata just before baking and serving!
(Serves 8)
INGREDIENTS
Sour Cream Pastry
250g bakers flour
200g unsalted butter, chilled and diced
125g sour cream
Ricotta Filling
50g parmigiano cheese*, cut into 2cm pieces
50g gruyère cheese*, cut into 2cm pieces
Finely chopped zest from 1 lemon
3 tbsp fresh basil leaves, shredded
500g Italian ricotta, drained overnight
Salt & pepper, to taste
(*Conventional Method – Pre-grate parmigiano and shred gruyère)
Roasted Tomatoes & Shallots Filling
500g cherry tomatoes
200g shallots (the smallest you can source), peeled and cut into 1cm thick slices
1 tbsp extra virgin olive oil
Salt & pepper, to taste

For Assembly
1 egg
1 tbsp milk
1 x fresh burrata (the fresher the better) – In Perth, I purchase the La Delizia brand.
Extra Virgin Olive oil, to drizzle
Balsamic Glaze, to drizzle (Optional)
METHOD
Roasted Cherry Tomatoes & Shallots
  1. Preheat oven to 200C.
  2. Place cherry tomatoes and sliced shallots into a bowl and drizzle with extra virgin olive oil and season.
  3. Spread onto a baking paper lined tray and bake for 15 minutes or until tomato skins just start to pop open. Set aside to cool.
Pastry (Thermomix & Conventional Method)
  1. Place flour, then butter, into TM bowl. Process: 10 sec | SP5 until mixture resembles breadcrumbs.
  2. Add sour cream and knead: 20 sec | KNEAD until the dough just comes together.
    (Conventional Method – Place diced butter and flour into a food processor, then pulse until the mixture resembles fine breadcrumbs. Add the sour cream and continue to pulse until just starting to form a ball.)
  3. Turn dough out onto a floured work surface and form into a ball. Flatten gently with the palm of your hand to a disc about 20cm in diameter and 2cm thick. Cover with plastic wrap and let rest in fridge for 20 minutes.
  4. Once disc has chilled and rested, roll pastry to a 38cm and 5mm thick circle. Place onto a baking paper lined baking tray and chill in fridge again while preparing ricotta filling.
Ricotta Filling
  1. Place pieces of parmigiano and gruyere into TM bowl and mill: 10 sec | SP9. 
  2. Add ricotta, lemon zest, basil and salt & pepper and combine: 10 sec | SP3 | Reverse. Set aside.
    (Conventional Method – pre-grate parmigiano and shred gruyère cheeses. In a mixing bowl, gently combine drained ricotta, lemon zest, basil, cheeses and salt & pepper)
To assemble crostata for baking
  1. Preheat oven to 200C (Fan Forced/Convection).
  2. Remove prepared pastry from fridge. Spread ricotta mixture over the centre of the pastry, leaving a 4-6cm border uncovered.
  3. Scatter roasted tomatoes and shallots over the ricotta filling.
  4. Gently fold/pleat the exposed 4-6cm pastry border over the edges of the ricotta & tomato filling, leaving the centre of the filling exposed.
  5. Whisk the egg with 1 tbsp of milk. Brush exposed pastry with the egg wash.
  6. Bake in preheated oven for 40-50 minutes or until crust is golden brown. You will see the butter melting onto the baking tray during the cooking process, but don’t worry…by the end of the cooking time it would have reduced down. 
  7. Remove from oven. Slide onto a cooling rack to cool slighty. Just prior to serving, place the crostata onto a large serving plate. Carefully place the burrata onto the middle of the crostata. Drizzle the whole tart and burrata with extra virgin olive oil and use your “inner cheffiness” to swirl the balsamic glaze a number of times around the crostata on the plate. Serve immediately.

 

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