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Sweet Potato & Burrata Tart with Pistachio Gremolata

A savory tart featuring roasted sweet potatoes, creamy burrata, and a fresh pistachio gremolata topping.

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • For the tart:
  • 2 medium sweet potatoes, peeled and thinly sliced
  • 1 sheet of puff pastry, thawed
  • 1 ball of burrata cheese, about 8 ounces
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • For the pistachio gremolata:
  • 1/4 cup shelled pistachios, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 clove garlic, minced
  • Zest of 1 lemon
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry on the prepared baking sheet and prick it all over with a fork.
  3. Arrange the sliced sweet potatoes evenly over the pastry, drizzle with olive oil, and season with salt and pepper.
  4. Bake for 25-30 minutes, or until the pastry is golden and the sweet potatoes are tender.
  5. While the tart is baking, prepare the gremolata by mixing the chopped pistachios, parsley, garlic, lemon zest, and olive oil in a small bowl.
  6. Remove the tart from the oven and let it cool slightly. Top with torn burrata cheese and sprinkle the gremolata over the top.
  7. Slice and serve immediately.

Notes

For best results, use fresh burrata and serve the tart warm.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Appetizer
  • Cuisine: Italian

Nutrition

  • Calories: 420
  • Sugar: 6g
  • Fat: 28g
  • Carbohydrates: 35g
  • Protein: 12g