Today we are making plate pie caprese with burrata and pesto! Take your caprese to the next level with this caprese sheet cake with burrata, basil and tomato. Crispy, creamy, sweet and salty: an intense taste sensation! Great as a simple vegetarian appetizer, but also delicious as a main course or as a veggie tapas snack. You make it with just a few ingredients. Are you going to try it?
Plate cake caprese with burrata and pesto
20 minutes
Making your own sheet cake
Making your own sheet cake with rolling puff pastry is an easy way to prepare a delicious and tasty meal. The advantage of puff pastry is that it is quick and easy to use, and you don't need time to make the dough yourself. A caprese version of puff pastry is ideal for a light, summer meal, full of fresh flavors of tomatoes, mozzarella and basil.
Start by rolling out the puff pastry on a baking sheet and prick it with a fork so it doesn't rise too much during baking. Next, top the pie with ripe tomatoes, torn mozzarella and a little olive oil for extra flavor. Combining these ingredients creates a rich and creamy flavor that balances perfectly with the fresh tomatoes. For extra depth, add some balsamic vinegar and finish the sheet cake with a handful of fresh basil leaves.
This caprese sheet cake is delicious for lunch, dinner or even as a party snack. The combination of the crispy puff pastry base, melted mozzarella and flavorful tomatoes makes it an irresistible meal that is both healthy and flavorful. It is a dish that is quick and easy to prepare, but looks impressive and tastes absolutely delectable!
What you need:
1 roll of flammkuchen dough
or puff pastry
1 bulb of burrata
1 tbsp crème fraîche
2 tbsp pesto of your choice
1-2 beef tomatoes
handful of fresh basil
olive oil
salt and pepper
dash of milk or water for the edges
1 sheet cake
What to do:
1
Preheat the oven to 180 degrees and line a baking sheet with baking paper.
2
Roll out the dough on the baking sheet and, using your knife, cut a large rectangle in the dough about 1-2 cm from the edge. Do not cut the dough all the way through. This will ensure you get a nice edge later.
3
Slice the beef tomato and mix the crème fraîche with the pesto.
4
Spread the rectangle with the pesto and then top the bottom with the beef tomatoes. Halve some of the slices to have everything nicely covered. Sprinkle the tomatoes liberally with salt and pepper. Brush the edges with the milk or some water.
5
Bake the sheet cake in the oven for 10-15 minutes, until crispy and golden brown. Every oven is different, so keep a close eye on it.
6
Serve the sheet cake with the burrata, fresh basil, olive oil and another generous pinch of pepper.
7
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
