It’s simple, it’s beautiful, it’s delicious, it’s a combination of some of my favorite things, light, flakey phyllo dough, balsamic roasted beets and fresh burrata cheese!
Saturday mornings are my absolute favorite time of the week. I wake up early and sit on my balcony. Downtown is so quiet and peaceful early Saturday mornings, I just sit, enjoy the cool morning air and relax.
I then head down the streets of my lovely neighborhood, Little Italy, to my favorite Italian coffee shop, Pappalecco, where you’re always greeted with a “Ciao” and a smile! I order up a Soy Chai Tea Latte and Ham and Cheese Croissant, then find a small table on the sidewalk to enjoy my breakfast and soak in a little San Diego sunshine.
I then proceed to walk two blocks north to “my happy place” the Little Italy Mercato. With over 150 vendors, it is one of the largest farmers markets in Southern California. The streets are lined with palm trees, the sun shines 99% of the time and there’s a beautiful view of the bay, live music is played on every street corner, and did I mention that there are over 150 booths filled with food and flowers? For these reasons, this is my happy place.
On Saturday I picked up my usual purple beets (I’m obsessed with beet hummus and basically make it every week!), but I also picked up some golden beets.
I then ventured over to The Cheese Store of San Diego booth after I saw the word “Burrata” written on the top of their chalkboard sign.
If you’re not familiar with burrata, let me introduce you!
I was first introduced to burrata a few years ago by my roommate Jaclyn in LA. Jaclyn, an Italian girl from New Jersey, loved her some cheese.
I’m pretty sure the initial roommate meeting went down like this: “you like cheese, sports, wine and coffee? Did we just become best friends?” – a little Stepbrothers humor is always a great way to start the day 🙂
So now let me tell you about Burrata.
Burrata is a fresh Italian cheese with a mozzarella exterior and mozzarella/cream interior, giving it a soft, almost buttery texture.
Let’s just say, it’s a little bit of sunshine and happiness in the form of cheese!
Now that you’ve been introduced to burrata and I’ve given you the entire low-down on my Saturday morning routine, let’s talk about this tart!
After I arrived home this weekend with my Farmers Market finds, I decided to combine both types of beets with the creamy burrata, and what better way to do it than on a crisp, flakey phyllo dough crust! Thus, I give you the Farmers Market Beet and Burrata Tart!
- 6-8 small to medium beets (purple & gold)
- 4 tbsp olive oil (divided)
- 2 tbsp balsamic vinegar
- 1 tbsp fresh rosemary (chopped)
- 10 sheets phyllo dough
- 8 oz burrata cheese
Preheat the oven to 425°.
Peel and thinly slice the beets.
*A mandolin works great for this if you have one!
Toss the beets with 2 tbsp olive oil, balsamic vinegar and rosemary.
Place on a baking sheet in a flat layer.
Roast in the oven for 20 minutes. Remove from the oven and set aside.
Take two sheets of phyllo dough, lay on a baking sheet and brush with olive oil, repeat until all 10 sheets of phyllo dough are stacked up.
Fold the edges of the dough over to make the crust. Brush with the remaining olive oil.
Place the roasted beets in a layer on top of the phyllo dough.
Place in the oven and bake for 10 minutes, randomly sprinkle the burrata cheese across the top of the tart.
Place back into the oven and bake for an additional 5 minutes.
Voila! This farmers market beauty is ready to dig in to!
This tart would be the perfect appetizer for summer parties, bridal showers or birthdays! The colors make this dish so beautiful, it’s sure to impress your guests!
If you want to check out more of my “Farmers Market Finds” from this week and every Saturday, be sure to follow me on Instagram for all of the Little Leopard Book behind-the-scenes action!
♣ Vegetarian Option: This recipe is vegetarian.