This Valentine’s pizza tart recipe is a perfect blend of vegetable tart and margherita pizza in a cute little heart shape for Valentine’s Day. Or any other day if you want a quick pizza tart for lunch/ dinner. This recipe is really quick, easy and versatile. I’ve left this as a simple cheese with a red pepper and creamy sundried tomato sauce, but you can add whatever you want to personalise your dish.
I made my own sauce, which adds some extra time to the recipe, but you can just as easily make this dish with a store bought pesto or some tomato puree and herbs to have it ready in less than 25 minutes. The sauce is creamy, but pesto inspired with roasted red pepper, sundried tomatoes, pine and olive oil with garlic, rosemary and a pinch of chilli, so the sauce is providing the bulk of the flavour in this recipe. Make sure you add plenty of seasoning and/ or flavoursome toppings if you’re thinking of doing a simple puree base.
This recipe uses gluten free puff pastry, which of course you can sub for a regular roll of puff pastry if gluten isn’t an allergen of concern. Most supermarket own brand versions and Jus’ Rol are vegan.
Nutritional Information
You can eat this heart shaped treat by yourself or share with a loved one, but the following information is based on one serving per recipe.
Each pizza tart contains 7g of protein, 8g of fibre and 708 calories. The sauce provides over 100% of the RDA of vitamin C, and each pizza tart contains 1.6mg of iron.
Suggested Reading: Plant Based Iron Sources
How to store, does it keep and how to reheat
This is best served fresh and reheating isn’t highly recommended, but if you do have some leftovers that you don’t want to go to waste, you want to reheat on a lower heat, and for not too long. Preheat your oven to 175c and cook for approximately 5 minutes to warm the tart back through. Try not to microwave, your pastry might get soggy!
Store in an airtight container and keep refrigerated for up to three days prior to reheating.
Valentine’s Pizza Tart Recipe
Simple, delicious heart shaped puff pastry Valentine’s pizza tart recipe with sundried tomato and red pepper sauce.
This recipe is gluten free, dairy free, soy free and vegan friendly. If you opt to make the recipe with the sauce, this recipe does contain nuts.
Valentine’s Pizza Tart Recipe
Ingredients
Sauce
- 1 red pepper halved
- ½ cup sundried tomatoes
- ⅛ cup olive oil
- ¼ cup pine nuts
- 3 cloves garlic
- A few sprigs of rosemary OR roughly ½ tsp dried rosemary
- Pinch of chilli flakes optional
PIzza
- Approximately ½ sheet GF puff pastry
- 35 g vegan cheese this is approximate – use more or less to your taste
- Drizzle of olive oil
Instructions
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Preheat oven to 220°c. Place halved pepper on a baking tray and spray each half with a few sprays of fry spray or lightly rub with olive oil. Cook in the centre of the oven for 25 minutes, until the top of the peppers are starting to blacken.
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Remove pastry from the fridge and leave at room temperature for 10-15 minutes before unrolling. Once unrolled, cut a heart shape out of your pastry. Line a baking tray with greaseproof paper and place your heart on the paper ready for the toppings. I also cut a few smaller hearts to make little pastry puffs to dip into my leftover sauce, but that’s optional.
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When the peppers are ready, add the cooked peppers and all of the remaining sauce ingredients to a food processor and pulse/ blend until smooth. Reduce the oven to 200°c and allow it to cool while you make the sauce and prepare your pizza tart.
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Brush your heart lightly with some olive oil. Only the equivalent of about half tsp, it shouldn’t be greasy. Spread a thick layer of your sauce of choice (I needed about half of the one listed above) on top of the heart, leaving about 1cm border for the ‘crust’ of your pizza. Top with cheese and any other toppings of your choice. Once your pizza is ready, place your tray in the oven for approximately 20 minutes until your pastry is cooked, puffed and golden. If you opt to make some extra hearts, cook them for 20 minutes for crispy pastry crackers or 15 minutes for light puffs. The ones shown were cooked for 20 minutes.
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Serve and enjoy!
Until next time,
Sophie
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