Preheat the oven to 180Β°C.
On a baking sheet lined with parchment paper, pour the olive oil and balsamic vinegar in a circle. Add chili powder, salt, and pepper if desired.
Slice the heirloom tomatoes and arrange them in a circle over the oil and vinegar to form the base of the tart.
Slice the red onion and distribute it over the tomatoes.
Crumble the feta and scatter a few dabs of honey mustard on top.
Place the shortcrust pastry over everything and fold the edges inward.
Make a few holes in the dough with a knife to let steam escape.
Bake for 20 minutes at 180Β°C.
Carefully flip the tart over onto a plate and add pieces of fresh burrata and slices of prosciutto on top.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers β no scrubbing through the video.
Open in Mise β