Mini Pizza Tartlets

This recipe is a hit among our friends and family. My 7 year old loves these mushroom pizza tartlets that are not only easy to make but are also great to get your little ones to give you a hand in the kitchen. I have included two variations to the toppings here, one is with the mushroom (w/wo wine) and the other a simple tomato topping which I normally use for my bruschettas. I had made fifty of these little tartlets using the tomato topping for my daughters class party recently, the kids loved it and it was all gone in less than 10 mins.

Ingredients:

3 puff pastry sheets

Cookie cutters 2 different sizes (1 small and 1 large)

1 egg well beaten with a few drops of water (for brushing)

Method:

Preheat oven to 400 Deg. Line 2 trays with baking paper. And set aside.

Cook your toppings and keep it ready

Defrost your pastry sheet on the counter for about 3-5 mins. The sheets have to be cold and slightly firm to be able to work with them easily. To test try and fold them, if they are able to neatly fold they're ready to be used. If they are too stretchy your tarts will not rise as much.

You need to work on these quickly.

First take a large cookie cutter and cut the tarts and set them on the baking sheets.

Using a smaller cutter hold it in the center of the tart and press gently, you dont want to cut them but just stencil the cut on the pastry. Do not flatten/press the pastry too much as this will prevent it from rising.

Very lightly brush the egg wash on the pastry. This will give it a gorgeous golden color.

Now take 1 tbsp of filling and place into the center of the pastry inside inner/second circle and top with grated cheese.
Bake in the oven for 15-20 mins or until they are nice and golden brown.

Mushroom Topping

1 large mushroom sliced

3 cloves garlic crushed

2 tbsp butter

200gms sliced mushrooms ( I use Portobello)

1/2 tsp dried oregano

1/3 cup dry white wine (optional)

1/3 cup chopped parsley

2 tbsp cream cheese

Grated monterey jack (or a 3 blend cheese) for topping

Salt & pepper

In a non-stick pan add oil and fry the onions till they are well browned.

Add in the butter, garlic and mushrooms and fry for about 3 mins till they start turning golden brown

Add in the white wine and cook till the wine evaporates.

Throw in the oregano and cream cheese and mix well.

Place filling in the center of pastry sheet and bake in oven for 15 mins.

Garnish with chopped parsley.

Tomato Topping:

4 large tomatoes or 200gms cherry tomatoes chopped

4 cloves garlic finely chopped

2 tbsp olive oil

1/2 tsp dried oregano

1 tbsp chopped fresh basil

1 tbsp chopped fresh coriander

2 tbsp Grated cheese (I use light mozzarella)

Salt

Chili flakes (optional)

Mix all the ingredients in a bowl.

Heat a non-stick pan and cook for 3 mins or till tomatoes are soft and the water has evaporated.

Place filling in the center of pastry sheet, top with grated mozzarella and bake in oven for 15 mins.

Garnish with finely chopped basil and coriander.