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Radicchio, Blood Orange & Burrata Tart

As we are lucky to still be receiving Italian Blood oranges, and what’s in season together, goes together! It just makes complete sense to pair them with the radicchio. Then lots of good quality olive oil, flaked sea salt, cracked black pepper, fresh herbs & creamy Burrata.

The only thing that could increase the deliciousness of this tart, is to be eating it in Italy but if you put an ep of Stanley Tucci on at the same time, it’s close enough. I know I am late to the party watching his series but I am now obsessed! Love you Stanley.

This recipe makes for a lovely weekend lunch and would pair nicely with a chilled glass of Ciello Bianco Catarratto, a bright and crisp low intervention white wine from Sicily

Radicchio, Blood Orange & Burrata Tart

Prep time, 15minutes

Bake time, 20minutes

Feeds 4 as a starter or 2 as a main

Ingredients Salad

1 head of Rosa Del Veneto Radicchio (alternatively any bitter leave of choice)

1 blood orange (can use normal orange if struggling to find these)

1 small bunch of chives (half a normal pack)

3 stalks of basil

1 large burrata (mozzarella also works perfectly)


25ml extra virgin olive oil

1 tbsp honey

1 tspn sea salt

1 tspn cracked black pepper

Reserved blood orange juice from segmenting


1 packet of Dorset ready rolled puff pastry (or whatever you can get yours hands on)

1 egg (whisked for egg wash)


  1. Pre-heat your oven to 180c/ Gas mark 4. Line a large flat baking tray with baking parchment. Then roll out your pastry and transfer it onto the tray. As opposed to trimming the pastry to fit the size of your tray and wasting unnecessary offcuts, fold the edges of the pastry in to create a border if needed. Then brush generously with egg wash and prick all over with a fork, this will help reduce the rise.

  2. Place the pastry in the oven and bake for 10 minutes, usually you want your puff pastry to rise as much as possible but with this recipe we want to control it, fork the center again and gently push down to flatten (don’t worry that you’re cracking it, it’s meant to) . Then continue to bake for another 10-15 minutes or until evenly golden, lift to check the base is also golden and crisp before removing to cool.

  3. Whilst the pastry is cooling, cut the base of the radicchio, then wash & drain the leaves. Cut the chives into 1inch lengths and pick the basil leaves from the stems. If these are a little droopy, cover in cold water then drain and dry on a clean tea towel.

  4. Segment the blood orange by first cutting the base, so it’s flat to the board then using a sharp knife to remove all the rind & pith. Reserve as much of the juice as possible into a bowl, this is going to add to the dressing later.

  5. To make the dressing, combine the olive oil, blood orange juice, honey, salt & pepper. I like to whizz this in the nutri bullet for 30 seconds as it emulsifies quickly but you can also whisk by hand to dissolve the honey & salt. Take the radicchio and toss with the dressing in a bowl.

  6. Now it’s time to assemble the tart, place the pastry on a board, layer on the radicchio, segmented orange, fresh herbs. Then place the burrata on top, tearing into pieces. Finish with any remaining dressing, an extra drizzle of olive oil & seasoning.


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