Pepperoni Pizza Tart

They say that a lot of good recipes come out from trying to clear out the fridge and this is one of them. I was not sure if it was not going to work but I had egg yolks left over from that morning breakfast , puff pastry in the fridge, a bag of mozerella that would not finish and pepperoni slices. I had done a little online research and all the recipes I find seemed to make things a lot more complicated then they needed to be. I mean I am a home cook with no plans to be a professional. As I tell my partner any the I cook with my dreadful presentation; the queen ain't comming round. 

None the less, I am very proud at the simplicity and ease of this recipe which is why I am happy to share. 

Ingredients: 

Basil 

Shredded mozerella ( if anyone knows we're I can easily find the none soggy, ungrated stuff please let me know) 

24 Pepperoni slices 

1 large tomato

1tsp Dried Basil 

1 or 2 tsp Dried Chillie Flakes- depending on your spice tolerence 

1 tsp Garlic Powder 

1 tsp Oregano 

1tsp Onion Powder 

225g ready rolled  Puff Pastry sheet 

1 small red onion 

1 tbsp Mustard 

1 egg yolk

What I served it with - sweetcorn 

Method 

    1. Preheat oven to 180 for 10 minutes

    2.Unroll pastry, leaving the baking paper under it and place on oven tray.

    3.Brush with mustard and egg yolk 

    4.Bake in oven for 10 minutes 

    5.Meanwhile make the tomato sauce; simply dice tomato as fine as possible, juice and all and place in a bowl. In same bowl, with tomatoes , add basil, chilli, garlic powder, onion powder and oregano, and half a teaspoon of sea salt 

    6.Chop onions fine and set aside 

    7.Once the 10 minutes is up, take puff pastry out of oven and top with a little mozerella, followed by tomatoe mixture and pepperoni slices . 

    8.Cook in oven for 20 minutes still at 180 

    9.Top with basil and allow to cook for 5 minutes before, removing from tray, and  slicing ( I use a pizza cutter)  to avoiding burning your fingers.