We had some friends visit with us and they left us a delightful tart pan (like this). They also made a spectacular almond peach tart for us, with a cookie-dough like crust, and that got me thinking, when my brain wouldn't shut down as I was trying to get back to sleep this morning at 5 am, maybe I can do something savoury with that?
I've got a short crust recipe that I've used before for a meat pie, and wondered if I could jury-rig something using that to create a sort of tart-pizza crossover. On top of that, I had to make it wheat free (and I've never really liked the pizza dough recipes without wheat I've tried thus far), no tomato paste, no basil... hmmm. Well, it worked pretty well!
The crust recipe is:
1 lb of all-purpose flour or whatever you use for flour alternative (I did roughly 1/3 tapioca starch and 2/3 teff flour for this)
1 1/4 cup boiling water
4 tbsp butter
9 tbsp shortening or lard (I used bacon fat)
Boil the water & melt the fats in it, then gradually blend into the flour until it makes a dough. Work the dough until it's well combined, then press into the tart pan (or two... depending on how big the pan is). Bake at 375 for about 15-20 minutes until shrunken from the edges somewhat and tart shell is mostly cooked in the middle.
The parsley pesto was made with probably about 2 cups densely packed parsley, finely chopped, 2-3 tbsp of olive oil, romano cheese to taste, and about 2-3 tbsp pine nuts, ground.
Spread pesto on the baked shell, then layer on the goodies. I used ham, havarti & a few slices of our garden tomatoes.
Bake at 400F for about 10 minutes, or until the cheese is melted and the tomatoes are a little cooked. All in all, a great success - we might be able to do pizza night on a regular basis now!
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