Eat this tart for brunch, lunch or dinner.
I love pepperoni pizza but I feel slightly guilty eating it too often. However this tart seems much lighter even though it has all the classic flavours of pepperoni, olives, sun-dried tomatoes and basil.
Another benefit of eating this in the form of a tart is that you can enjoy it at virtually any time of the day, either warm from the oven or cold straight from the fridge. The egg layer is less than a traditional quiche so that makes it much easier to pack up for a picnic or as a weekday lunch treat.
No pepperoni in the fridge? Use bacon or chorizo, or mushrooms if you need a vegetarian option. If you hate olives then just leave them out or substitute for some diced capsicum (bell pepper).
Ingredients – serves 4:
1 sheet (25cm/12 inch square) frozen puff pastry, thawed
- 10-12 thin slices pepperoni
- approx 1 tbsp thinly sliced black olives (I got mine from a jar)
- 4 sun-dried tomatoes, thinly sliced (also from a jar)
- approx 1/2 cup grated cheddar/tasty cheese
- 3 eggs
- approx 1/4 cup milk, depending on the size of your eggs
- freshly ground black pepper, to season
- 2 teaspoons basil pesto (guess what – mine came from a jar)
- Heat your oven to 200C/180C fan forced/390F.
- Grease an ovenproof 23cm/9 inch pie/flan dish with butter or magarine, then lay the sheet of pastry on top of the dish. Trim and patch the pastry as necessary to line the base and sides of the dish, then prick the base all over with a fork.
- Bake the pastry for 10 minutes or until just starting to colour.
- Remove the pastry from the oven and gently press down any areas of the base that have risen.
- Place the pepperoni slices on the pastry base, then scatter over the sliced olives and sun-dried tomatoes.
- Sprinkle the grated cheese evenly over the pepperoni etc.
- Crack the eggs into a measuring jug. Add enough milk to the jug to make the total liquid up to 1 cup – this will depend on how big your eggs are. Whisk for a few seconds until combined.
- Carefully pour the egg/milk mixture into the dish, trying not to move your other fillings too much.
- Season with black pepper, then dollop small amounts of the basil pesto over the top of the tart.
- Bake for 20-25 minutes or until the tart is puffed and golden brown.
- Remove from the oven and leave to sit for 5-10 minutes before serving. If you want to serve cold then leave on your kitchen bench until the tart is no longer steaming, then cover the whole dish in foil and refrigerate until required.
- Serve and enjoy!