Patriotic Pizza Tart
Yield: 1 Large Tart
Ingredients:
•1 puff pastry (found in freezer)
•2 Tablespoons Flour (for rolling out)
•1 Pint Mascarpone Cheese
•1 Log of Mozzarella Cheese
•1 Pack of Sliced Pepperoni or Salami
•6-7 Fresh Roma tomatoes, cut in thin slices
•1 Cup of Kalamata olives, sliced in half
Optional:
· Roll any extra puff pastry dough and use a small star-shaped cookie cutter. Place the stars over the kalamata olives.
Directions:
1. Preheat oven to 425 degrees.
2. Let puff pastry sit at room temperature for 30 minutes.
3. Line a sheet pan with parchment paper and lightly spray with nonstick spray and set aside. Lightly dust a wooden cutting board with flour and roll out to the same size of the sheet pan with a rolling pin. Leaving about a 1-inch excess of dough around the edges of the pan. Cutting off any excess dough with a paring knife.
4. Prick all over puff pastry with a fork.
5. Spread the mascarpone all over the bottom of dough.
6. Next, place the sliced olives in the top left corner of the tart.
7. Arrange toppings over top in a flag pattern. Layer in the exact order, tomatoes, mozzarella, pepperoni and repeat.
8. Bake for 15 minutes or until golden brown and crisp edges.
Garnish:
· Fresh basil, chiffonade
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