Garlic Scape Pesto Puff Pastry Pizza

Thank you, Jamie Oliver.

I usually don’t do this, but today I picked up the latest Jamie Oliver magazine, (Issue 10, June 2010), and while flipping through I stopped on the Vegetable Tartlets recipe, and declared we needed to have them for dinner.

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Usually, there’s an intricate process of sticky notes, adding to the To Eat list, finding ingredients, and eventually making the recipe, often months or even years later.

But today, I needed these tarts.  Or in my mind, another great way to showcase my Garlic Scape Pesto: in these Puff Pastry Pizzas.  And yes, puff pastry makes the world’s most decadent pizza base; it is rich, buttery, and divine.  Thank you, Jamie Oliver, for a delicious dinner inspiration!

(I am also fully aware that I made both sweet tartlettes and these savoury tartlettes this week.  I think I’m on a roll.)

And just like in Mexico, I present you with two different versions, you just have to decide whether you want green or red.  Or do what I did, and make both to use up the whole package of puff pastry!

Serve these with either a Lemony Kale Salad, or a salad full of fresh greens with a mustardy vinaigrette and you’ll be good to go.  You could also serve them as mini versions (cut each puff pastry sheet into 16, not 4) as party appetizers.

Puff Pastry Pizzas Two Ways

Inspired by Vegetable Tartlets from Jamie Magazine, Issue 10, June 2010 (p. 27)

225g puff pastry creates 4 individual tarts.  You can figure 1-2 tarts per person.

Garlic Scape Pesto Puff Pastry Pizzas (Green)

  • 225g (one sheet) puff pastry (I use defrosted store-bought puff pastry that I keep in the freezer for just in case)
  • 4 Tbsp. garlic scape pesto (or basil pesto)
  • 1 oz. queso fresco, crumbled (you can use fresh mozzarella here)
  • 1/2 a shallot, thinly sliced
  • 6 artichoke hearts, sliced (jarred ones are easiest)

Sundried Tomato & Goat Cheddar Puff Pastry Pizzas (Red)

  • 225g (one sheet) puff pastry
  • 4 Tbsp. tomato sauce
  • 1 oz. goat cheddar, crumbled (cheddar, mozzarella, or even feta would be nice here)
  • 1/2 a shallot, thinly sliced
  • 8 sundried tomatoes, thinly sliced lengthwise

Both pizzas are prepared the same way:

Preheat oven to 425F.

Unroll the puff pastry, and cut each 225g sheet into 4 equal squares. Place 4 squares onto each baking sheet.  (A pizza pan with holes in the bottom works well here, as the airflow decreases cooking time and puffs the pastry up more than a baking sheet lined with a silpat).

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Spread pesto or tomato sauce on each square, keeping the edges sauce-free.

Top with cheese and vegetables.  Feel free to mix up the flavours here, roasted veggies would be lovely, as would a pissaladière style tart with caramelised onions and fresh herbs.

Bake at 425F for 15 minutes, or until the puff pastry has risen and the edges are a golden brown.

Eat and enjoy!

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You may also want to nibble:

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Categories: Main Course, Vegetarian

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4 Comments on “Garlic Scape Pesto Puff Pastry Pizza”

  1. Shaun
    July 10, 2010 at 8:43 am #

    Those look delicious!

    • July 10, 2010 at 9:03 am #

      Maybe something for the cottage??

Trackbacks/Pingbacks

  1. Mushroom Puff Pastry Pie | The Kitchen Operas - December 30, 2010

    […] a mushroom pie would go down well.  And after my first try and great success with puff pastry (Garlic Scape Puff Pastry Pizzas, anyone?), it needed to have a puff pastry […]

  2. Cranberry Poached Pears with Cheesecake Filling | The Kitchen Operas - January 2, 2011

    […] don’t usually see a magazine recipe and have to make it immediately (except for Jamie’s Puff Pastry Pizzas), but this was one of those recipes — it had to be done right […]

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