Recipes / Mini courgette & burrata tatins
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THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Mini courgette & burrata tatins
Golden pastry, soft courgettes and creamy burrata.
Choose your servings, tick off your ingredients and let’s get cooking.
Ingredients
Adjusting the quantities
Quantities follow your selection. Adjust the dish size and cooking when making a much larger or smaller batch.
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Step 1
On a sheet of baking paper, make small circles of agave syrup and balsamic vinegar, one for each tart. Sprinkle with dried herbs.
Step 2
Arrange five thin courgette slices on each circle. Cover with a disc of puff pastry, prick the pastry and brush with egg yolk.
Step 3
Bake for 15 minutes at 180°C. Remove from the oven and carefully turn the tarts over.
Step 4
Tear open the burrata and divide it among the tarts. Add the basil leaves and bring them to the table!
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
A little kitchen tip
Slice the courgette thinly so it softens as the pastry bakes. Save the burrata and basil for the end to keep their fresh flavour.
