Vegetable Pizza Tarts

Name: Vegetable Pizza Tarts
Yield: Serves 4–6
Ingredients: 3 tablespoons chopped fresh basil; 3 white mushrooms, brushed clean and thinly sliced; 1 Roma tomato, thinly sliced; 1 cup (4 oz/125 g) shredded mozzarella cheese; 1 cup (250 ml) basil pesto (see note); 1 red bell pepper, roasted, seeded, and thinly sliced; 2 teaspoons balsamic vinegar; 1 tablespoon olive oil; ½ cup (2 oz/60 g) thinly sliced red onion; 1 cup (5 oz/155 g) crumbled feta cheese; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1 teaspoon dried oregano; 1 large clove garlic, minced; 1 cup (8 oz/250 g) tomato purée; 2 sheets frozen puff pastry (17.3-oz/490-g package), thawed; All-purpose flour, for dusting

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Ingredients

All-purpose flour, for dusting
2 sheets frozen puff pastry (17.3-oz/490-g package), thawed

Main course
Vegetarian
Pizza

Method

Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.
On a lightly floured work surface, roll out 1 puff pastry sheet into a 12-inch (30-cm) square and cut in half. Fold over about ¼