- 4 medium heirloom tomatoes, sliced thin and salted for 20 mins
- 1 400g pack of puff pastry (2 sheets)
- 1 large burrata
- 200g of sheep milk feta (approx. 1 cup)
- 1 egg
- small handful of sage leaves
- olive oil + flaky salt on the sage
- semolina flour to roll out – preferably coarse
- egg wash on the crust (1 egg + a splash of water)
- 350F for 45-55 mins
1. Preheat the oven to 350 degrees F
2. Slice the tomatoes 1/4 inch thick and place them on a towel-lined baking tray. Sprinkle over some salt and let sit for 20 min.
3. In a bowl tear up the burrata and sprinkle in the feta. Smash with a fork and then mix in 1 egg. Sprinkle in some cracked black pepper and mix well. Place in the fridge until ready to use.
4. Roll out the dough in the semolina flour and then cut into a circle shape. Spread the cheese in the middle, keeping 1 1/2 inches of crust around the edges. Pat the tomatoes down and then arrange on the cheese. Fold the edges up and then brush the edges with the egg wash. Wedge the sage into the tomatoes and brush with olive oil. Season with sea salt over the sage and all over the edges. place into the oven and bake for 45-55 minutes. Enjoy!