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Puff pastry pizza tart

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Adjust Servings:
1 x 320g pack ready-rolled lighter puff pastry
1 x 125g mozzarella ball, drained and torn into small pieces
6 cherry tomatoes, halved
1 large free-range egg, beaten
8 fresh basil leaves, for garnish
500g large ripened tomatoes
1 tsp olive oil, plus extra to drizzle
2 garlic cloves, finely chopped
1/4 tsp dried red chilli flakes
250ml tomato passata
1/2 tsp dried oregano
1/2 tsp granulated sugar
1 tsp olive oil
1 large red onion, finely sliced
1/2 tbsp dark muscovado sugar
1/4 tsp dried thyme
1 tbsp balsamic vinegar

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Puff pastry pizza tart

Who says pizza has to be made with dough? This puff pastry tart is perfect for buffets or as a shared starter for a dinner party. The homemade pizza sauce contains just a handful of ingredients and any leftovers can be stirred through some spaghetti for a quick and easy weeknight dish.

  • 60+ Mins
  • Serves 4
  • Easy





  1. To make the tomato sauce, place the tomatoes in a deep roasting tray and drizzle with olive oil. Season with salt and pepper and roast in a preheated oven at 160C for 75 minutes or until the tomatoes are soft, sticky and slightly charred in places.

  2. Once the tomatoes have broken down, heat a frying pan over a medium-high heat and add 1 teaspoon of olive oil. Toss in the garlic and chilli flakes and stir-fry for 30 seconds. Add the roasted tomatoes and crush with a fork to extract all the juice.

  3. Pour over the passata and turn the heat down to low. Cook for 10 minutes, then transfer to a blender and blitz until smooth.

  4. Strain the sauce through a sieve to remove the tomato seeds and return to the pan. Sprinkle in the oregano and season to taste with salt, pepper and sugar. Continue to cook for 5 minutes, then keep warm while you make the caramelised red onions.

  5. Heat the remaining olive oil over a low-to-medium heat and add the sliced red onion with a pinch of salt. Cook gently for 20-30 minutes, stirring occasionally and adding a splash of water to stop them from sticking and burning.

  6. Stir in the dark muscovado sugar, thyme and balsamic vinegar and cook for 10 minutes more or until sticky and the vinegar has reduced.

  7. Unroll the puff pastry sheet on top of a baking tray lined with baking parchment and score a 1cm border around the pastry edges.

  8. Spread 75g of the tomato sauce over the inside of the border, reserving the rest of the sauce for another recipe. Arrange the mozzarella over the top, followed by the caramelised red onion and cherry tomatoes.

  9. Glaze the outside border with egg wash and bake in the oven at 180C for 25-30 minutes until golden, risen and crisp on the bottom. Serve immediately, with the basil leaves scattered over the top.

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