Tartelettes au Pizza

Pizza Tartlets

Preparation info

  • Difficulty


  • Makes



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Sometimes a bread-based pizza is too substantial for a picnic on a hot day and the answer can be small filled tartlets.


Pâte Brisée

  • 115 g(4 oz) flour
  • 55 g(2 oz) butter, slightly softened
  • 1 egg yolk
  • ¼ teaspoon salt
  • 2 tablespoons ice-cold water

Pizza Filling

  • 1 onion, chopped
  • 1 or 2 cloves of garlic, finely chopped
  • 1 tablespoon olive oil
  • 450 g(1 lb) fresh or tinned tomatoes, peeled
  • ½ teaspoon sugar
  • marjoram or oregano
  • thyme or serpolet
  • a bay leaf
  • salt, milled pepper
  • anchovy fillets or olives or Parmesan cheese, finely grated


Make the pastry as explained. Wrap in plastic and chill for about 30 minutes.

Meanwhile make the filling. Cook the onion and the garlic in the oil for 5 minutes until soft. Add the chopped tomatoes, sugar and herbs and a little salt and pepper. Simmer the mixture for 20–25 minutes until almost all the liquid has evaporated.

Purée in a blender or push through a sieve.

Roll out the pastry to line six lightly buttered 10 cm(4 in) tartlet tins. Do not stretch the pastry as you do this otherwise it will shrink too much during baking.

Prick the bases of the pastry cases and chill for 15–30 minutes. Bake in a moderately hot oven (Mark 6, 200°C, 400°F) for 10–15 minutes until lightly coloured.

Spoon the filling into the pastry cases. Add a crisscross of anchovy fillets or a few olives or a little cheese and replace in the oven for 10 minutes until piping hot. (The filling is also delicious left plain but given a generous dusting of coarsely ground black pepper.) Serve hot, warm or cold.