- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Throw out the rule book to midweek cooking and try out creative combinations, like these free-form pizza tarts.
Ingredients
- 4 sheets frozen shortcrust pastry (see note), thawed
- 2 tablespoons sundried tomato pesto
- 1 egg, plus 1 egg yolk
- 2 tablespoons thickened cream
- 3/4 cup (80g) grated pizza cheese (or use a mixture of mozzarella and cheddar)
- 1/4 cup (35g) sundried tomatoes
- 100g thinly sliced salami
- 1/2 red onion, thinly sliced
- 1/4 cup (30g) pitted kalamata olives, halved
- 1/4 cup basil leaves
Method
- Step 1Preheat the oven to 200°C and line 2 baking trays with baking paper. Cut the pastry sheets into four 20cm circles, then transfer to the lined baking trays. Spread a little pesto on each pastry circle, leaving a 2cm border, then roll up the edges to resemble a pizza crust.
- Step 2In a bowl, lightly beat egg, extra yolk and cream together with a fork, then stir in half the cheese. Season, then carefully pour over the pizza bases.
- Step 3Top bases with sundried tomatoes, salami, onion and olives, then bake for 10 minutes. Remove from the oven, sprinkle over remaining cheese and bake for a further 5 minutes or until cheese is melted and pastry is crisp. Scatter with basil leaves, then cut into wedges and serve.
- Low carb
Nutrition
4256 kj
Energy
65g
Fat Total
28g
Saturated Fat
4g
Fibre
26g
Protein
192mg
Cholesterol
1477.39mg
Sodium
19g
Carbs (sugar)
81g
Carbs (total)
All nutrition values are per serve
Notes
We used Careme sour cream pastry, from gourmet shops and delis.
- Author: Jessica Brook & Phoebe Wood
- Image credit: Brett Stevens
- Publication: Taste.com.au
