Pizza Style Puff Pastry Tart Recipe

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Eat the Week: Every meal, every dayWe first made these on holiday one year in Puglia. Not wanting to miss a moment of sunlight, our time spent in the kitchen was brief. Ripe and fresh is what’s crucial here. Keep the toppings simple and well seasoned and you’ll be serving up a treat.

  • Yield: 8 to 10
  • Preparation Time: 10 Minutes
  • Cooking Time: 25 Minutes


  • 1 lb (450 g) pre-rolled puff pastry (about 2 rolls)
  • 16 ripe cherry tomatoes
  • 2 teaspoons dried oregano
  • 2 small glugs of extra virgin olive oil, plus extra for drizzling
  • 1 white onion, sliced into rings
  • 9 oz (250 g) mozzarella, ideally buffalo, roughly torn
  • 5 slices of prosciutto
  • 2 large handfuls of basil leaves
How to Make It
  1. Preheat the oven to 190°C (375°F/gas mark 5) and lightly oil two baking trays.
  2. Lay the pre-rolled pastry on the baking sheets and cook in the oven for around 15 minutes or until golden brown, risen and cooked through.
  3. Meanwhile, place the tomatoes, oregano and olive oil in a pan, season with salt and pepper, then cook over medium heat for around 10 minutes or until the tomatoes begin to soften. Add the onion and cook for 2 minutes – it should still be firm/crisp, but not entirely raw.
  4. Top the cooked pastry with the mozzarella, followed by the tomatoes and onion, then return to the oven for a further 5–7 minutes until the cheese melts.
  5. Drape over the prosciutto, then garnish with basil leaves, a drizzle of olive oil and black pepper.

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