Pizza Style Puff Pastry Tart
Cooking/Preparation Time - 30mins
2 x Puff pastry pre-rolled (So there's no need to even get the rolling pin out)
2 x Balls of burrata or mozzarella (mozzarella will leave you with less of a soggy bottom pastry wise but burrata tastes better)
14 x Ripe cherry tomatoes - Allow 7 per pizza & stew in oregano, black pepper and olive oil for 10mins before adding
1 x White onion - Slice into rings & cook for 2 minutes alongside the cherry tomatoes
2 x Large handfuls of freshly torn basil leaves - Thoroughly wash before using
2 x Tsp of dried oregano
Generous amount of black pepper
Small sprinkle of rock salt
2 x Small glugs of extra virgin olive oil - Drizzle over the pastry prior to serving
5 x Slices of prosciutto (For the non veggies) - Add once cooked
Start by pre heating your oven to 190 degrees Celsius. Lightly oil two baking trays and add the pre rolled pastry. Cook until golden brown, this should take around 15 minutes.
In the mean time add the cherry tomatoes, dried oregano, olive oil, salt and black pepper stewing it all on a medium heat for 10mins. Add the sliced onion rings in with the tomatoes and let cook for 2 mins ensuring that they are left crisp but not entirely raw.
Roughly tear up your mozzarella or burrata so it's ready to be added to the pastry and do the same with the fresh basil.
Once the pastry is golden, cooked through and has risen add the cheese, followed by the tomatoes and onions, return to the oven and cook for a further 5 to 7 minutes ensuring the cheese melts.
Once cooked and ready to serve, garnish with the prosciutto (if you're opting for the non veggie route) followed by the fresh basil a small dash of extra virgin olive oil and extra black pepper.
This works as the perfect breakfast, brunch or lunch...OR dinner.