Slice tomatoes into rounds, arrange on paper towels, sprinkle with salt, and let sit 10–15 minutes to draw out moisture; pat dry.

Preheat oven to 200 °C (180 °C fan). Line a baking tray with parchment and unroll puff pastry onto it. Score a 1–2 cm border, prick the inner area with a fork.

In a blender or food processor, blend anchovies (with oil), Parmesan, lemon juice, pepper, and a splash of olive oil into a smooth paste. Stir into crème fraîche until well combined.

Spread the anchovy‑crème fraîche mixture over the pastry center, avoiding the border.

Arrange the tomato slices evenly on top. Drizzle with olive oil, season with pepper. Brush pastry edges with beaten egg.

Bake for 15–20 minutes, until pastry is puffed and golden, and tomatoes are roasted.

Remove from oven, let cool slightly. Tear burrata over the tart, drizzle with olive oil, and finish with cracked pepper before serving.