Pizza Tart

445 Kcal P208 We've given pizza night a pastry twist with this easy-peasy recipe! Instead of a dough base, we've worked wonders with a sheet of ready-rolled light puff pastry. After pre- baking the pastry, you can get creative with your toppings - this pre-baking keeps it nice and crispy by the time your pizza tart is baked to perfection. There are no rules when it comes to toppings: try a different flavour combo every time you make it (it's so tasty you'll definitely be making it more than once!).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C (fan 200°C/gas mark 7). Unroll the pastry sheet and place it on the large baking tray, still on the greaseproof paper packaging sheet. Use a large, sharp knife to lightly score a line around the pastry sheet, about 1cm (1/2in) in from the edge, taking care not to cut right through the pastry. Use a fork to prick the centre of the pastry sheet well, but not the edges. Prick right through the pastry as this will prevent the pastry rising too much. Brush beaten egg all over the pastry sheet, including the edges. Place in the oven and bake 'blind' for 10 minutes until slightly risen and golden. Remove from the oven and place the baking tray on a wire rack. Leave to cool for about 5 minutes. During this time, the pastry will sink to become flatter. Meanwhile, put the tomato puree, garlic and dried herbs in a small bowl. Season with salt and pepper and mix well. Using the back of a spoon, spread the tomato puree mixture over the centre of the pastry sheet in a thin layer. Sprinkle the grated Cheddar over the tomato puree mixture in a thin, even layer. Scatter the red onion over the cheese, then arrange the pepperoni slices on top.