Faigy Grossman 

These fantastic personal tarts are a true meal-in-one! You can get creative and try your own versions, whether a grilled vegetable shakshuka, a spicy olive and matbucha version, or whatever else you can think of. Whichever way you fill ’em, you’re sure to enjoy ’em!

SERVES 2

2 7-inch (18-cm) frozen pizza dough rounds

Vegetable Pizza Tart

1 medium onion, diced

⅓ yellow pepper, diced

oil, for sautéing

¼ cup canned crushed tomatoes (I used Tuscanini)

½ tsp oregano

2 scallions, sliced (optional)

dash garlic powder

salt, to taste

1 egg

½ cup mozzarella cheese (optional)

Cream Cheese-Herb Tart

8 oz (225 g) mushrooms, quartered

oil, for sautéing

3 Tbsp whipped cream cheese

1 tsp dried basil

1 cube frozen garlic

olive oil

1 egg

salt and pepper, to taste

shredded cheese (optional)

Preheat oven to 350°F (175°C).

Roll out the dough into 8-inch circles. Place each dough into a 6-inch (15-cm) round greased pan and press the edges up the sides to form a cup. Bake for 15 minutes.

To prepare the vegetable pizza tart, sauté the onion and pepper in a little oil. Mix sautéed onion and pepper with crushed tomatoes, oregano, and scallions, if desired. Stir in garlic powder and salt. Pour egg carefully over vegetable pizza filling and top with cheese, if desired.

Return pan to the oven for another 10 minutes or until egg is set and dough is fully baked through.

To prepare the cream cheese-herb tarts, sauté mushrooms in a little oil for 8–10 minutes, or until softened. Smear cream cheese on the dough, and place mushrooms on top. Combine herbs with olive oil; pour over mushrooms. Top with egg and cheese, if desired, and return pan to the oven for another 10 minutes or until egg is set and dough is fully baked through.

(Originally featured in Family Table, Issue 904)