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Sardine Pizza Tart

February 11, 2015

Not a clue

I wanted to make a pizza but I couldn’t without the yeast,  so I made a shortcrust pastry but used a tart recipe and made the food look more like a pizza.  I scattered topping on it like a pizza, but it is not a pizza because the base is a tart but it is not a tart because it is not encased.  SIgh.  Story of my life.  But the best thing is is that it tastes fantastic!  Feel free to use a combination of your own toppings.

This recipe was adapted from Good Housekeeping Cook’s Year (Ebury Press, 1995).

pastry tart


200g plain white flour, a pinch of salt, 100g chilled diced butter, a little olive oil,  1 small tin of sardines, 150g grated cheese, tomato sauce, a handful of freshly washed basil, a handful of cherry tomatoes.


1. Mix the flour and salt together.
2. Mix in the butter with your fingers to resemble fine breadcrumbs
3. Add 4 tbsps chilled water.
4. Collect the dough mixture and knead the mixture into a dough ball.
5. Wrap in cling film and place in the fridge for 30 minutes.
6.  Prepare your ingredient toppings while waiting and prepare the counter surface for rolling out the dough with a little sprinkled flour.
7. Prepare a baking tray with tin foil and pre heat the oven to 180 degrees C when the dough is ready.
8. Roll out the dough and place on the tray.
9. Drizzle a little olive oil over the dough before adding the toppings.
10. Add your toppings to your taste, season and put in the centre of the oven to bake for 20 minutes.
11. When the dough has cooked remove from the oven and leave to cool slightly before eating.


From → Snacks

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