Burrata, Feuilleté, Tomates, Olives, Basilic, Piment D’espelette Recipe
Indulge in the creamy decadence of our Burrata, perfectly nestled within a crisp feuilleté. This delightful dish is complemented by a vibrant medley of ripe tomatoes and briny olives, all kissed with the fragrant essence of fresh basil. A subtle touch of piment d’Espelette adds a hint of warmth, creating a harmonious balance of flavors that will transport your taste buds to the sun-drenched shores of Italy.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
Prepare the Puff Pastry
Preheat your oven to 200°C (400°F). Roll out the puff pastry on a floured surface and cut it into a rectangle or desired shape. Place it on a baking sheet lined with parchment paper.
Bake the Puff Pastry
Using a fork, poke holes in the puff pastry to prevent it from puffing too much while baking. Bake in the preheated oven for 15-20 minutes or until golden brown.
Prepare the Tomato and Olive Mixture
While the pastry is baking, halve the cherry tomatoes and pit and chop the black olives. In a bowl, combine the cherry tomatoes, black olives, fresh basil leaves (torn), olive oil, salt, black pepper, and piment d’Espelette. Mix gently to combine.
Assemble the Dish
Once the puff pastry is baked and cooled slightly, remove it from the oven. Place the burrata cheese in the center of the pastry and spoon the tomato and olive mixture around it.
Serve
Drizzle with additional olive oil if desired and serve immediately, garnished with more fresh basil and a sprinkle of piment d’Espelette.
