Burrata Poptart Recipe

Make dough

In a large bowl, whisk together 2.25 cups all-purpose flour, 1 tbsp granulated sugar and 1/2 tsp fine sea salt. Scatter 3/4 cup (cold) cubed unsalted butter over the flour. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add ice water

Sprinkle 6 tablespoons ice water evenly over the mixture. Using a fork, gently mix until dough just comes together; if needed add 1 additional tablespoon water, 1 tsp at a time. Do not overwork. Turn dough out onto lightly floured surface and shape into a 1-inch-thick rectangle. Wrap in plastic and chill at least 30 minutes (or up to 2 days).

Roll and cut

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Cut into eight 4x3 inch rectangles (or 6 larger if preferred). Transfer rectangles to a parchment-lined baking sheet. If dough softens, chill on the sheet for 10 minutes.

Assemble raw poptarts

Whisk 1 large egg and brush a thin layer of egg wash around edges of half the rectangles. Spoon about 1 tablespoon fennel-onion jam (prepared separately) into center of each egg-washed rectangle, leaving a 1/4-inch border. Place a matching rectangle on top and press edges with a fork to seal, then crimp decoratively. Dock the tops lightly with a fork to allow steam to escape. Brush tops with remaining egg wash.

Bake

Bake in preheated 375°F (190°C) oven for 18–22 minutes, until golden brown and puffed. Rotate pan halfway through for even browning. Remove to a wire rack and cool 10 minutes before finishing.

Sweat aromatics

Heat 2 tablespoons extra-virgin olive oil in a medium skillet over medium heat. Add 1 cup thinly sliced yellow onion and 1 cup thinly sliced fennel. Cook, stirring occasionally, until softened and translucent, about 8–10 minutes.

Caramelize and season

Reduce heat to medium-low. Sprinkle 1 tablespoon granulated sugar over the softened vegetables and stir. Continue to cook, stirring every 2 minutes, until the mixture becomes deeply golden and jammy, 10–12 more minutes. If mixture begins to stick excessively, add 1–2 teaspoons water to deglaze.

Finish jam

Stir in 1 tablespoon red wine vinegar, 2 tablespoons water, 1 teaspoon fresh thyme leaves, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Simmer gently until glossy and nearly all liquid is absorbed, about 3–4 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

Prepare burrata

Drain burrata and let sit at room temperature for 10 minutes. Gently tear each burrata ball into 2–3 pieces so each poptart will receive a portion; you want soft curd and cream to remain intact.

Top the poptarts

When poptarts are warm but not piping hot (about 8–10 minutes after baking), spoon about 1 tablespoon more fennel-onion jam over the center of each poptart. Place a piece of burrata on top of the jam. Zest 1/2 teaspoon lemon over the burrata, sprinkle 6 sliced basil leaves among the poptarts, and finish with 1/4 teaspoon flaky sea salt scattered across the tray. Drizzle 1 teaspoon extra-virgin olive oil over all poptarts.

Serve

Serve immediately while pastry is still slightly warm so burrata softens and melds with jam. Offer extra fennel-onion jam on the side. These are intended 'for the table' as small shared savory tarts.