Burrata, Asparagus, Rosemary & Tomato Tart

🌿🥚 Easter Brunch Showstopper! 🥚🌿

Looking for the perfect dish to impress your guests this Easter? My Burrata, Asparagus, Rosemary & Tomato Tart is just what you need! 🧀🍅✨

🥄 Food Stylist Pro Tip: To take your crust to the next level, I mix in fresh rosemary and Parmesan for a flaky, flavorful bite. And don’t worry if homemade crusts aren’t your thing—I’ve got you! You can use a store-bought pie crust, or grab my foolproof homemade pie crust recipe (with pro tips!) in my cookbook.

👩‍🍳 Make-Ahead Tip: My homemade crust can be made 2 weeks ahead and frozen, so all you have to do is roll, fill, and bake!

✨ Watch how I garnish the top for that extra WOW factor—it’s easier than you think!

This delicious, elegant tart will quickly become a new family tradition.

Recipe is below ⬇️

📖 For more easy, show-stopping recipes, go to cookbook info!

Happy Easter and En-JOY❣️🌿🥚💐🐣

Prepared pastry dough for a single pie crusts* SEE NOTE!.

2 ( 4-inch) rosmary springs, leaves removed and coarsely chopped, divided

2 tablespoons melted butter

¼ cup plus 2 tablespoons grated Parmesan cheese, divided

2 tablespoons extra virgin olive oil

6 ounces thin asparagus

1 cup (about 18 cherry tomatoes

1 teaspoon salt

½ teaspoon pepper

3 cloves of garlic, smashed and skins removed

1 cup heavy cream or half and half

3 eggs

2 burrata balls (about 2 ounces each), divided

Preheat oven to 425ºF.

Unfold pastry dough. Sprinkle with ½ of the chopped rosemary. With rolling pin, press rosemary into pie plate. Place dough in 9 to 9-1/2 inch pie plate. Fold and crimp dough on edges of pie plate. Brush with butter and sprinkle with 2 tablespoons of grated Parmesan. Prick with bottom and sides with tines of fork. Freeze 20 minutes.

Bake for 15 to 20 minutes or until just golden. Let cool.

Meanwhile, on rimmed baking sheet, drizzle olive oil and add asparagus, tomatoes, garlic, salt and pepper. Bake for 10 to 15 minutes or until tomatoes are soft and asparagus in slightly tender. Remove 5 asparagus spears and 4 to 5 tomatoes and set aside for later use.

Cut remaining asparagus into 2-inch pieces.

.

In large bowl, add cream, eggs and ¼ cup remaining Parmesan, remaining tablespoon chopped rosemary and whisk until blended.

Add remaining roasted veggies to bottom of pie shell. Pull apart one burrata and add to pie plate. Then top with cream mixture.

Bake 20 minutes. Top, as shown in photo, with saved long asparagus and tomatoes. Bake another 10 to 15 minutes until toothpick in center comes out clean and filling does not jiggle.

If pie crust starts to brown too much, just loosely cover with aluminum foil.

Remove from oven and top with remaining whole burrata.

Serve warm. Makes about 8 to 10 servings.

*NOTE: Please use your favorite refrigerator pie dough. My pie dough recipe is found in my holiday cookbooks as well as below.

 Flakey Pie Pastry Dough for Single Crust

1¾ cups all-purpose flour

½ teaspoon salt

Combine in food processor and pulse two to three times.

¾ cup (1½ sticks) chilled unsalted butter, cut up into 1/2-inch cubes

Add and pulse until flour looks like small peas. (DO NOT OVER PROCESS. This will cause butter to melt and make pastry dough tough).

4 to 5 tablespoons Ice Water or more, if needed

(Ice Water: Place a few ice cubes in 1/2 cup of water)

Slowly add and pulse several times until dough JUST comes together when squeezed. If the dough falls apart, and 2 to 4 more tablespoons more ice water and pulse a couple of times until it JUST starts to form a ball. Wrap in plastic wrap . Chill, 15 minutes. Let sit at room temperature 5 to 10 minutes before rolling.

Lightly flour surface, top of dough and rolling pin. Roll dough gently to 10-inch circle, about 1/8-inch thick.

Lightly dust 9 to 10-inch pie plate with flour.  Gently place rolled pastry onto floured pie plate.

Press into pie plate. Flute edge by pinching pastry dough between thumb and forefinger to crimp. TIP: Freeze  prepared pie plate 10 minutes. This will prevent the crimped edges from shrinking.

NOTE: Use Flakey Pie Pastry Dough for Single Crust recipes calling for unbaked pie pastry. For recipes that call for baked pie crust.continue below.

Preheat oven to 425ºF.

Poke the sides and bottom of the pastry dough with tines of fork 12 times.

Brush pastry dough with egg wash (optional).*

Freeze for 10 minutes before baking.

Bake, 10 to 15 minutes or until golden.

Let cool before filling.

TIP:  *EGG WASH: Mix 1 egg yolk with 1 teaspoon water. Brush on pastry dough before baking for golden glow.