Ham and Mushroom Pizza and Tomato Tart
This post is brought to you by IGA
Friday afternoons used to be my favourite time of the week, now I wouldn’t be surprised if someone starting hurling fire and brimstone around.
Mr 4YO loves preschool, but it leaves him shattered and by Friday afternoon he’s lost his marbles. My charming young friend is replaced with a wailing banshee. This sets the littlest guy off and together they join the Banshee Band, banging out all their greatest wailing hits, week after week.
This is not the time for cooking things from scratch. In terms of dinner, it’s a matter of putting Mr 4YO’s favourite things on a plate and packing him off to bed as soon as possible. Ham and mushroom pizza is an all time favourite and so is pastry. Together they remove the pizza crust roadblock, because the pastry crust is something Mr 4YO savours and getting him to put the topping on his pizza is a marvellous diversion. The tomato tart is for my sanity.
So when I heard our lovely sponsors, IGA, were running an Easter Creative Kitchen competition to make a recipe using ham, mushrooms, puff pastry, butter or condensed milk our choice was easy. Okay, so you only have to use one of the five ingredients, but I do love a challenge…
The recipe is technically a French tart, but we call it pizza in times of need. Our wonderful French friend, Typhaine, inspired us when she wrote down her mother’s Tomato Tart recipe for us. As you can see it has been well loved.
You can follow the recipes below or do what we often do and take this concept and run with it all the way to the fridge to use up some leftover vegetables, like capsicum, cooked pumpkin, spinach or anything pizza or tart-friendly. I used basil and the last of the tomatoes from the garden, so they’re smaller than the ones I’d normally use.
Ingredients for a ham and mushroom ‘pizza’ and a tomato tart:
200g or 3 medium tomatoes, heirlooms are perfect for this
200g or one big knot of mozzarella, sliced as fine as possible
2 sheets frozen puff pastry
½ bunch fresh basil leaves, torn
Salt and pepper
Knob of butter
200g mushrooms or 2 big handfuls, thickly sliced
1 big garlic clove, finely diced
100g sliced ham, coarsely chopped
2 pizza or baking trays
To prepare the ham and mushroom ‘pizza’
Preheat oven 170° C, put pizza or baking tray in the oven and pull pastry out of the freezer
1. Over a medium-high heat, melt a knob of butter in pan. When it starts to sizzle throw in mushrooms and toss in garlic. Stir until everything is coated and drizzle with a little olive oil. Allow to sizzle away for 5 minutes, stirring occasionally and season with salt and pepper when they’re done.
2. Place sheet of pastry on baking paper. Using a pastry brush, coat the pastry with olive oil, layer on the mozzarella slices, mushrooms and ham.
3. This next bit is a bit fiddly and requires a lot of oven mitt action, especially for clumsy people like me. Take the hot baking tray out of the oven and place (on a tea towel or trivet) next to the pizza to be. Hold on to the edges of the baking paper and slide onto tray.
4. Place in the oven for 20 minutes, ideally turning around about ten minutes in. Take out and slice when the edges are golden brown. Sprinkle with basil (Mr 4YO always takes it off anyway).
Note: you can skip step 1 and use uncooked sliced mushrooms on the pizza, I consider this a sanity dependent step!
To prepare the tomato, mozzarella and basil tart
Preheat oven 170 C, heat pizza or baking trays in the oven and pull pastry sheets out of the freezer
1. Place sheet of pastry on baking paper. Using a pastry brush, coat the sheet of pastry with olive oil, layer on the mozzarella slices and tomato.
2. This next step needs to be done carefully. Take the hot baking tray out of the oven and place (on a tea towel or trivet) next to the pizza to be. Hold on to the edges of the baking paper and slide onto tray.
3. Place in the oven for 20 minutes, ideally turning around about ten minutes in. Take out and slice when the edges are golden brown. Season with salt and pepper, drizzle with a little olive oil and sprinkle with basil. Slice and forget about the Banshees for a moment while you sink your teeth into the crispy, tomatoey goodness.
How do you make it through ‘those’ times?
Linking up with the gorgeous grace for FYBF