Being Pizza Tuesday, I was able to craft the tart to please just hubby and I - which obviously meant mushrooms!
Aside from that, however, I had been having difficulty with chorizo just lately. I am not all that taken with the taste of a lot of smoked paprika, which of course, makes chorizo very difficult. I like a little smoked paprika in dishes, but find it becomes almost medicinal in quantity - which isn't very nice. However, our local Asda has begun to stock some cooking Chorizo, as well as the "ready to go" version. I thought it would be worth giving it a try, so used it in the filling for the tart and was pleasantly surprised. I certainly would be willing to use it again, so it can't have been all that strong! Hubby used the last Chorizo sausage in the Chilli Con Carne later in the week, and it was crackingly good in that.
Something else that's worth noting, is that I used the Jus-Rol Low Fat Puff Pastry for the first time. Now I know that "low fat" and "puff pastry" seem like a contradiction in terms, but it worked perfectly! You must bear in mind, though, that I wasn't looking for a well risen pastry for this tart, but something that would give a lighter effect than shortcrust - and in that context it worked just fine. I'll be using it again, as every little ounce of fat that can be gained, is all to the good.
So. What did I do? Well, I unrolled the pastry rectangle and placed it on a baking tray, then because it was a bit big (ordinarily I'd run a knife around the outside to create a crust), I rolled up the edges to form the crust of the tart. After copious amounts of pricking to prevent it from puffing up hugely, I then part baked it for 10 minutes at 200degC.
Next, I took a pizza sauce (yes, shop bought. I was interested in a tart that was easy to prepare! If you want to make a pizza sauce, then by all means be my guest. I know they aren't difficult to make, but it was one step further than I wanted to go, that night) and put a coating of that over the pastry.
Next job was to slice the chorizo very thinly and add that to the tart base, followed by the sliced mushrooms (which in the recipe, below, I have sauteed first - it will remove a lot of the water that they carry) and topped off by the slices of mozzarella and a small sprinkle of grated parmesan cheese over the lot.
That done, it went into the oven for 25-35 minutes, or until the mozzarella was melted and browned on top and the filling was obviously heated through.
I served it with the Zesty Beetroot Salad on top of some mixed salad leaves. Oh, incidentally, I used a pack of beetroot that had been marinated in honey & ginger for this - and it was gorgeous. That's something else we'll be having again!
The salad was just lovely with the tart and provided that nice freshness to counteract all the rich flavours of the tart.
Totting up the Inflammation Factors, the end result is -356 per serving, so as you can see, I failed miserably where offsetting the pastry is concerned. *sigh* I was SO sure that beetroot was anti-inflammatory, but it turns out it's anything but. Hey ho. Back to the drawing board!
PIZZA TART (Serves 2-3)
Ingredients :
350g puff pastry
3-4 tbsp tomato pizza sauce
a tsp of olive oil
3 cooking chorizo (4" links), sliced finely
3-4 mushrooms, sliced finely
2 balls of mozzarella, sliced finely
a small amount of parmesan cheese, grated.
Method :
1. Pre-heat your oven to 200deg C/350deg F/Gas 4.
2. Roll out (if home-made) your pastry to form a rectangle which will fit your baking tray, then using the tip of a knife, score approx 1" in from the edge a line around the inside of the pastry, to form the crust. Alternatively, (if shop bought) simply unroll the pastry onto your baking tray and score - or if slightly larger than your tray, roll up the edges to form the crust.
3. Using a fork, prick the inside of the pastry all over, then place into the oven for 10 minutes.
4. While the pastry cools slightly, in a frying pan, add the teaspoonful of olive oil together with the chorizo and cook on a medium heat for 5 minutes or so, until the oil has changed colour. Add the mushrooms and cook on a fairly high heat until they have given up their water.
5. Next, coat the inside of the pastry with the pizza sauce, then add the chorizo & mushroom mixture, levelling off as you go.
6. Lay the slices of mozzarella on top, then sprinkle the parmesan over and place back into the oven for 25-35 minutes or until the mozzarella is browned and bubbling.
7. Allow 5-10 minutes for the tart to cool once removed from the oven, then serve with a salad.
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