Burrata Upside Down Puff Pastry Tart

Ingredients

1 sheet of puff pastry, defrosted per package directions
3-4 small tomatoes, cut into ¼-inch slices
Kosher salt
Black pepper
2 Tbsp. basil, roughly chopped, plus more for garnish
½ cup shredded BelGioioso Parmesan cheese
1 egg, lightly beaten
8 oz. BelGioioso Burrata cheese, torn into fourths

Directions

Lay tomato slices on paper towels, season both sides with salt and pepper, then cover with more paper towels. Set aside 15 minutes.

Roll puff pastry out and cut into 4 even rectangles. Prick the surface with a fork. Set aside.

Line a baking sheet with parchment paper and create four mounds of chopped basil, 3-4 tomato slices, and 2 Tbsp. of shredded Parmesan. Top each with puff pastry, crimping the edges with a fork to affix it to the parchment paper. Brush the surface with egg. Bake 35-40 minutes at 400°F, or until golden brown.

Let cool for 10 minutes before inverting onto a serving platter and peeling away the parchment. Top with spoonfuls of Burrata and sprinkle on flaky sea salt and extra chopped basil.