Ingredients
For the tart base
10 sheets Antoniou Fillo Pastry
¾ cup olive oil
4 large heirloom tomatoes, sliced into half centimetre slices
Half cup of basil leaves
200g buarrata
Basil
Balsamic vinegar
Salt and pepper, to taste
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat your oven to 180 degrees Celsius, fan forced.
To make the tart base
Lay one sheet of Fillo Pastry on your bench, brush with oil. Continue laying all your sheets of Filo Pastry, brushing each sheet with oil, and rotating each slightly to form a large circle. Fold in the pastry edges, rolling as you go, until you’ve formed a large circle. Brush the pastry edge with oil.
Transfer to a lined baking tray and bake for 20 minutes or until golden. The pastry should puff up into a large dome. Remove from the oven and allow to cool completely. Press down on the dome of pastry using your hand to break the pastry up into small pieces.
To assemble the tart
Drizzle the pastry with olive oil and arrange the slices of tomato and basil leaves over the galette base. Sprinkle with salt and pepper. Position the burrata in the centre of the galette, cut it open and spread out. Drizzle with olive oil and balsamic vinegar. Serve immediately.
Watch how to make a Smashed Tomato and Burrata Fillo Tart