Tomato Tarte Tatinwith Burrata and Fresh Herbs

Preheat the oven to 400°F (400°F).

Slice the tomatoes and set aside.

In a shallow, oven‑proof skillet, arrange the sliced tomatoes in a single layer.

Drizzle the tomatoes with olive oil, then season with salt, pepper, and red chili flakes; toss gently to coat.

Place the pie crust pastry over the tomatoes, tucking the edges down around the fruit to encase them.

Bake in the preheated oven for 25 minutes, or until the pastry is golden brown and the tomatoes have caramelized.

Remove the tart from the oven and let it rest for 3–4 minutes to allow the juices to settle.

Using a large plate, carefully invert the skillet to flip the tart onto the serving plate.

Tear the burrata into pieces and scatter it over the warm tart so it begins to melt slightly.

Sprinkle the chopped basil and chives over the top.

Finish with toasted almonds for added crunch and a final pinch of salt if desired.

Serve warm or at room temperature, optionally with a drizzle of extra‑virgin olive oil.