Sometimes (rarely) eating pizza doesn’t seem quite appropriate. For me, in the midday sun is one of those times. I want something a little less heavy. Something with brighter flavours and a bit more veg. But really, I still want pizza…
I bring you my summer ‘pizza’ tart. The reassuring tomato-mozzarella combo remains but the dough is replaced with delicate flaky pastry and the sweet beetroot pairs perfectly with the lively vinaigrette. Serve with a green salad and a large glass of white…
Tomato, beetroot & mozzarella summer ‘pizza’ tart
Serves 2 as a main, 4 as a starter
– 200g ready-made puff pastry
– 150g fresh mozzarella, drained and sliced
– 1 clove garlic, crushed
– 200g tomatoes, sliced
– 1 cooked beetroot (not in vinegar), peeled and sliced
– 3 tablespoons olive oil
– 2 teaspoons white wine vinegar
– small handful each fresh basil, mint and parsley leaves, roughly chopped
Preheat your oven to 200°C.
Roll out the puff pastry into a rectangle about 1/2 cm thick and place on a baking tray lined with baking paper. To make the crust, score a border 1cm in from the edge (only partly cutting through your pastry) with a sharp knife. Prick the central square with a fork (this will stop it rising).
Blind bake the pastry for 5-10 minutes to minimise the risk of a soggy bottom.
Arrange the cheese on the pastry, overlapping the slices if necessary, right up to the border. Spread the garlic evenly over the cheese and top with rows of overlapping tomato and beetroot slices. Season with a good pinch of salt and a few grinds of black pepper and drizzle with 1/3 of the oil.
Bake for another 25-30 minutes until the pastry is golden brown.
Whisk together the vinegar and remaining oil and drizzle over the tart. Scatter the herbs on top and serve hot or cold.
Source: Recipe and photos by pip & little blue.