Mustard Prosciutto and Burrata Tart

This Mustard Prosciutto and Burrata Tart is one of those recipes that looks like it belongs at a brunch cafe but takes no more than 20 minutes in real life. It’s flaky, cheesy, salty, sweet, and sharp in all the best ways. The base is buttery puff pastry, brushed with Dijon mustard, and baked until golden and crisp.

Then you top it with creamy burrata, fresh peaches, prosciutto, a handful of pea shoots, and a drizzle of balsamic glaze. That’s it—and it tastes as good as it looks.

I love this tart because it’s so simple, but the flavors feel layered and intentional. The mustard gives just enough heat to cut through the richness of the burrata and prosciutto, and the peaches bring in that juicy sweetness that just works with all the salt.

I’ve made it as a lunch, sliced it up as a party appetizer, and even served it for dinner with a salad on the side. It’s one of those no-fuss recipes that feels way more special than the time it takes.

Tips to Make This Recipe Work Best

• Let your puff pastry thaw fully before using, but make sure it’s still cold when you work with it so it puffs up nicely in the oven.
• Use a fork to dock the center of the tart so it doesn’t rise too much. Leave the edges alone so they stay puffy and golden.
• Go easy on the mustard—just a light brush is enough to add flavor without overpowering the whole tart.
• Add the burrata after baking so it stays cool and creamy. It’ll melt a little on the warm pastry in the best way.
• Peaches should be ripe but firm. If they’re too soft, they’ll get mushy on top of the tart.

Ingredients

• 1 sheet puff pastry, thawed
• 1 tablespoon Dijon mustard
• 1 ball burrata (about 4 oz / 113g)
• 3–4 slices prosciutto
• 1 ripe peach, thinly sliced
• Handful of pea shoots
• 1–2 teaspoons balsamic glaze

Alternative Ingredients

If you don’t have burrata, you can swap it with fresh mozzarella or goat cheese. Just make sure it’s creamy enough to spread a little on the tart.

No peaches? Try thin slices of nectarines, figs, or even roasted red peppers for a different flavor profile.

You can use whole grain mustard instead of Dijon for a milder kick, or leave it off entirely if you’re not a mustard fan.

Instead of pea shoots, arugula or microgreens also work well for a fresh, peppery bite.

Step 1: Prep the Peaches

Cut your peaches in slices. Place the slices in a non-stick pan and grill them on the hob for about 5 min at a medium temperature. You need to watch them so they don’t burn. Make sure they caramelize a bit, that’s even better!

Step 2: Dock and Brush

Use a fork to poke small holes all over the center of each tart, leaving a 1/2-inch border around the edges. This helps control how much the pastry puffs in the middle. Brush a thin layer of Dijon mustard across the surface of each tart.

Step 3: Add Prosciutto

Lay 1–2 slices of prosciutto on each tart. You don’t need to cover every inch—just enough to get that salty flavor in each bite.

Step 4: Bake

Bake the tarts for about 10 minutes, or until the edges are golden brown and puffed. The prosciutto should be slightly crisped and the mustard baked into the pastry.

Step 5: Add Toppings

Once the tarts are out of the oven, let them cool slightly for a few minutes. Then gently tear the burrata and place it in the center of each tart. Add the sliced peaches over the top.

Step 6: Finish and Serve

Sprinkle with fresh pea shoots and drizzle with balsamic glaze. Slice and serve while the tart is still warm but not too hot—the contrast of warm pastry and cool toppings is part of what makes this so good.

How to Conserve This Recipe

This tart is best served fresh, but you can prep the puff pastry and prosciutto base ahead of time. Bake them and let cool, then store in an airtight container for up to 24 hours. When ready to serve, reheat the tart base at 350°F (175°C) for about 5 minutes, then add the burrata, peaches, and toppings.

If you have leftovers after assembling, store them in the fridge for up to a day. The pastry may soften a bit, but it’ll still taste great. I recommend reheating in the oven to bring back a little crispness and adding fresh pea shoots or basil right before serving.

Different Ways to Serve This

This tart makes a great light lunch or dinner paired with a simple salad or some roasted vegetables on the side. You can also slice it into smaller squares and serve it as an appetizer or part of a brunch spread. It’s ideal for entertaining because it looks beautiful on a platter and doesn’t need to be served piping hot.

If you’re hosting brunch, this is a crowd-pleasing option that feels more exciting than quiche or toast. It’s also a great choice for picnics—just keep the burrata in a separate container and assemble on-site. You can even switch it up and make mini tarts using puff pastry squares for individual servings. Whether it’s a weeknight dinner, weekend snack, or something you serve to impress guests, this tart always delivers.