Italian Meatball Pizza Tart
A really easy family meal that can be adapted to suit different members of the family!
Ingredients
- 1 pack ready rolled puff pastry
- 6 pork sausages
- 1 small onion or shallot thinly sliced
- 100 g parmesan half grated, half shaved
- 3 garlic cloves thinly sliced
- 1 handful cherry tomatoes, halved
- 6-8 thin tenderstem broccoli spears
- half small courgette, thinly sliced
- half yellow or orange pepper, sliced
- 2 tbsp olive oil, plus extra for greasing
- splash balsamic vinegar
- OXO Shake & Flavour Italian seasoning
Instructions
- Grease and preheat a large baking sheet
- Unroll your pastry and lay onto the baking sheet. Score a 2cm border around the pastry with a sharp knife.
- Bake for 15-20 minutes at 200 (fan 180) deg C
- Soften the onion and garlic over a low heat for around 10 minutes, then set aside
- Squeeze the meat out of the sausages to make tiny meatballs
- Brown the meatballs for around 5 minutes to seal
- Blanche the broccoli for around 2 minutes to soften
- Whisk the olive oil and balsamic vinegar and turn the tomatoes in it before removing. Retain the mixture for drizzling
- When the pastry is ready, spread the onion mixture, then the grated parmesan inside the scored area
- Add the browned meatballs, then arrange your veg evenly over the tart.
- Bake for a further 15-20 minutes. Finish with the shaved parmesan and the olive oil and balsamic dressing.