1kg mixed tomatoes, sliced
2 tbsp olive oil
1 tbsp red wine vinegar
sea salt and freshly cracked black pepper
2 burrata, thickly sliced
275g plain flour, plus extra for rolling
2 tsp icing sugar
½ tsp salt
150g chilled unsalted butter, cut into cubes
25g grated parmesan
2 egg yolks
1 tbsp Dijon mustard
TO SERVE: fresh basil pesto and basil leaves
1 To make parmesan pastry, place flour, icing sugar, salt, butter and parmesan in a food processor and process until pastry dough resembles a fine crumb.
2Add yolks and Dijon and process until pastry comes together, add water if needed. Turn out onto a lightly floured surface and shape into a disc. Refrigerate for 1 hour.
3 Preheat oven to 180°C. Roll pastry out to 5mm thick and line a square fluted tart tin. Trim excess pastry. Line tart with baking paper and blind bake for 10-15 minutes or until pastry starts to colour.
4Remove paper and pie weights and bake for an extra 10-15 minutes or until golden and cooked through. Allow to cool then remove from tin and place on a wire rack.
5Place tomatoes in a bowl and drizzle with olive oil and vinegar, season with salt and pepper and toss gently to combine. Place burrata into tart shell and top with tomatoes along with remaining juice. To serve, top with pesto and basil leaves.
Once again it’s easy to take the obvious route and pair a bold white with this tart but the synergy between the sangiovese grape and tomatoes is too compelling to ignore. Both are umami laden with acidity a defining element. The savoury flavours of the shortcrust pastry add depth to the tart as do the creamy rich burrata and the inclusion of parmesan – the complex combination mirroring the umami flavours of the wine and the tomatoes. Once again, please serve the Sangiovese sub-20 degrees.