PUFF PIZZA TART
This tart requires just four main ingredients and can be assembled in minutes, without a knife or chopping board in sight
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a large baking sheet and prick all over with a fork. Spread over the pesto, leaving a border of roughly 1 inch around the edge. Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15-20 mins until the pastry is golden, risen and crisp.
- Drizzle with a little extra virgin olive oil, if you like, and scatter over some rocket.
Nutrition Facts : Calories 597 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 2.29 milligram of sodium
CHEF JOHN'S TOMATO TART
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
- Freeze dough until firm, about 10 minutes.
- Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
- Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
- Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
- Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g
PIZZA TARTS
This is a recipe I got from a Cookfest my church had recently. It is great for parties, or for a lazy brunch or even lunch. The pizza ham can be replaced with chopped salami. Another option is to replace the pastry with bread. This is a more filling alternative, but to use bread, you must use the large muffin pans. Cut the crust off the bread and roll with a rolling pin to flatten slightly. Spray both sides of the bread with cooking spray before placing in the muffin pans. Your bread cups need a moderate oven, so cook at 180 degrees celsius for about 20 minutes.
Provided by Zsuzsa
Categories Spaghetti
Time 40m
Yield 30 tarts, 30 serving(s)
Number Of Ingredients 7
Steps:
- Allow puff pastry to defrost.
- Preheat oven to 200 degrees celsius.
- In a large bowl, combine all of the ingredients (spaghetti, tomatoes, capsicum, spring onions, ham and cheese) and stir well.
- Cut the puff pastry to accommodate your muffin or cup cake pans.
- Spray pans with cooking spray.
- Place the cut pastry into the pans and spoon in the mixture to just under the top.
- Place in you hot oven and cook for approximately 20 minutes.
- Serve immediately.
- This mixture makes a large quantity when making patty pan size tarts.
Nutrition Facts : Calories 503.8, Fat 26.2, SaturatedFat 6.7, Cholesterol 6.9, Sodium 381.9, Carbohydrate 54.5, Fiber 2.2, Sugar 1.4, Protein 12.1
BITE-SIZED FRUIT TARTS
These delightful bitefuls take just a bit of time, but they are really easy! I made them with a Fourth of July theme, but feel free to vary the preserves and fruit for colors that suit your special occasion!
Provided by Bibi
Time 2h45m
Yield 24
Number Of Ingredients 17
Steps:
- Combine butter and cream cheese for crust in a mixing bowl and mix until smooth. Gradually stir in flour and salt until well blended. Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour.
- Remove dough from the refrigerator and place on a floured surface. Divide dough evenly into 24 pieces; shape each piece into a ball.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 24-cup mini-muffin tin with cooking spray.
- While the oven is preheating, press dough onto the bottoms and up the sides of the greased muffin cups. Place the pan on a cookie sheet and set aside.
- Combine milk, cream, and salt for filling in a small saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble around the edges of the pan and wisps of steam are visible, about 3 minutes.
- Stir sugar and egg together in a bowl. Pour 1/4 of the hot milk mixture into the bowl and stir until well combined. Pour the egg mixture into the saucepan and continue to cook and stir until mixture is bubbling and has thickened slightly, about 3 minutes. Remove from the heat and stir in vanilla. Spoon about 1 tablespoon filling into each muffin cup.
- Bake in the preheated oven for 10 minutes. Lower the oven to 350 degrees F (175 degrees C) and continue baking until filling is set, about 15 more minutes. Remove from the oven and set on a wire rack to cool for 10 minutes. Remove tarts from the pan and place directly on the wire rack; let cool for 20 minutes.
- Place 1 teaspoon raspberry preserves on top of 8 tarts, then top each with a raspberry. Make remaining tarts by topping 8 with blueberry preserves and blueberries, and the remaining 8 with pineapple preserves and banana slices. Serve at room temperature.
Nutrition Facts : Calories 112 calories, Carbohydrate 12.6 g, Cholesterol 25.7 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 47.4 mg, Sugar 6.9 g
DESSERT PIZZA TART
Serve one of the more festive-looking treats on the dessert buffet table with this luscious Dessert Pizza Tart recipe that has sweet fruit toppings.
Provided by My Food and Family
Categories Recipes
Time 2h45m
Yield Makes 12 servings, 1 wedge each.
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Refrigerate 20 to 30 min. or until slightly thickened (consistency of unbeaten egg whites).
- Meanwhile, place cookies in food processor container; cover. Process until finely crushed. Mix with butter; firmly press onto bottom of 12-inch pizza pan.
- Remove 1/2 cup of the thickened gelatin; place in separate medium bowl. Add whipped topping; stir with wire whisk until well blended. Spread onto crust to within 1/4 inch of edge. Arrange fruit over whipped topping mixture; brush or drizzle with remaining thickened gelatin. Refrigerate at least 2 hours. Cut into 12 wedges to serve. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
APPLE PIZZA TART
Apple slices are arranged in concentric rings on buttery crust, baked, and glazed with hot, blended apricot preserves. Makes one 12-inch plus one 6-inch pizza.
Provided by William Gerrells
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Whisk together the flour and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Wrap in plastic and refrigerate for at least 1 hour or overnight.
- Lightly butter 2 pizza pans. Separate 1/3 of the dough; roll into a 6-inch circle on a floured surface. Roll the remaining 2/3 of dough into a 12-inch circle. Place the dough on the prepared pans. Refrigerate for 1 hour.
- Preheat an oven to 400 degrees F (200 degrees C). Sprinkle half of the sugar on the dough. Arrange the apple slices in concentric circles over the dough, then sprinkle with the remaining sugar.
- Bake in the preheated oven until the crust is golden brown, about 30 minutes.
- Meanwhile, place the apricot jam in a blender, and blend until smooth. Pour the jam into a microwave-safe bowl, and heat on high until the jam is warm, about 1 minute. Brush the warm glaze over the apples before serving.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 40.5 g, Cholesterol 35.6 mg, Fat 13.5 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 8.5 g, Sodium 300.3 mg, Sugar 19.3 g
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