I couldn’t decide which words in the title of this post I should leave out so, they’re all in there. I also couldn’t decide which bit of this tart I loved the most, so I’m going to ask you to decide for me.
Bell peppers and onions, caramelised in olive oil till soft, sweet and the kind of thing that can just be eaten by itself. Crispy, wafery filo pastry that is easier to assemble than I ever thought and I’ll be doing much more of it. And finally, that burrata which is mozzarella on the outside and creamy on the inside and oozes all over the veggies so you don’t know where they end and the cheese begins.
It’s a tough decision. You can’t make it till you eat it.
This is quite possibly the quickest, easiest, most delicious impromptu lunch I’ve made in a long time. It took barely any thinking, barely any prepping and for that minimal effort, it produces an explosively delicious creation.
I picked up both the filo pastry and burrata at Food Hall not knowing what I would do with them. I hadn’t expected to use them together at all. But they were meant to be. This tart is of course infinitely adaptable because you can fill it with pretty much anything you want. The filling does have to be cooked before it goes in the oven because the baking time is good enough for the filo to get golden brown, but not for veggies to be cooked through. Do not overstuff or you’ll wind up with a soggy tart that’ll be difficult to cut and difficult to eat. And finally, the filo is not hard to layer at all, just make sure it is thawed at room temperature for about 3 hours and that you work quickly while assembling so it doesn’t dry out. Keep olive oil and a pastry brush at hand and you’re good to go.
The whole thing comes together in one creamy, crunchy, crispy, flavour-packed meal. The more caramelised and blistered the peppers and onions, the better. And the lesser people you have to share it with, the better.
- 5 sheets filo pastry, thawed*
- 2 red bell peppers, deseeded and chopped
- 1 yellow bell pepper, deseeded and chopped
- 1 large onion, peeled and sliced
- Salt and pepper to taste
- Olive oil for brushing and frying
- 1 tsp cream
- Burrata to serve
- In a shallow pan on medium heat, add two tbsps olive oil and then the veggies. Stir frequently till they soften, caramelise and a few charred bits show up on the peppers. Add the salt and pepper, stir and set the filling aside to cool.
- Lightly grease a shallow 9x5 baking pan with olive oil, then line it with baking paper and grease again. Preheat the oven to 180 C.
- Layer the filo pastry into the pan, brushing each layer lightly with olive oil before placing the next.
- Spoon the filling over the layered pastry, leaving about an inch of a border on all four sides. Fold them in, lightly pressing down to seal.
- Mix the cream with a splash of water, then brush onto the folded edges of the pastry.
- Bake for 30 to 35 minutes until the pastry is golden-brown and crispy.
- Allow to cool for 10 minutes, then place the burrata on top, split it open with your fingers, slice and dig in!
*Work quickly while layering the pastry. If you find the pastry drying out or cracking, cover with a damp towel till you're ready to use it.