| | Free-form pizza tarts
Free-form pizza tarts
Free-form pizza tarts 4.3-5 9
  • Calories: 4256 kj
  • Fat: 65g
  • Carbohydrates: 19g

How to Make:

  1. Preheat the oven to 200°C and line 2 baking trays with baking paper. Cut the pastry sheets into four 20cm circles, then transfer to the lined baking trays. Spread a little pesto on each pastry circle, leaving a 2cm border, then roll up the edges to resemble a pizza crust.
  2. In a bowl, lightly beat egg, extra yolk and cream together with a fork, then stir in half the cheese. Season, then carefully pour over the pizza bases.
  3. Top bases with sundried tomatoes, salami, onion and olives, then bake for 10 minutes. Remove from the oven, sprinkle over remaining cheese and bake for a further 5 minutes or until cheese is melted and pastry is crisp. Scatter with basil leaves, then cut into wedges and serve.
Time for preparing:
15 min.


  • 4 sheets frozen shortcrust pastry (see note), thawed
  • 2 tablespoons sundried tomato pesto
  • 1 egg, plus 1 egg yolk
  • 2 tablespoons thickened cream
  • 3/4 cup (80g) grated pizza cheese (or use a mixture of mozzarella and cheddar)
  • 1/4 cup (35g) sundried tomatoes
  • 100g thinly sliced salami
  • 1/2 red onion, thinly sliced
  • 1/4 cup (30g) pitted kalamata olives, halved
  • 1/4 cup basil leaves