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By
Allyson Gofton
Try making this tart instead of buying pre-prepared pizza bases and toppings. This wonderful cream cheese pastry recipe works with regular flour and the gluten-free flour blend listed below.
Pastry
| 2 cups | Flour, or gluten-free flour blend (see below) |
| 175 g | Cream cheese, standard, diced (Main) |
| 125 g | Butter, chilled and diced |
| 3 Tbsp | Cold water |
For the filing
| 1 pot | Hummus, 200g (Main) |
| 1 | Red pepper, grilled or plain, sliced finely |
| 200 g | NZ hot smoked salmon, flaked (Main) |
| 100 g | Olives, marinated, use up to 150g |
| 50 g | Parmesan cheese, pecorino or brebis cheese, finely grated (Main) |
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Directions
- Heat the oven to 190C.
- Put the flour, cream cheese and butter in a food processor and process until the mixture resembles coarse crumbs. Pulse in sufficient cold water until large moist clumps of dough form. Turn out and bring together. (If using wheat flour, knead lightly.)
- Place the dough on a piece of flour-dusted baking paper and roll out to a large circle, about 3mm thickness. If using the gluten-free flour blend, note that the pastry can break easily. If this happens just push firmly back together.
- Spread the hummus over the pastry, leaving a 5cm edge of pastry free. Scatter the red pepper, flaked smoked salmon, olives and cheese on top of the hummus. Bring the outside pastry edges over to partially cover the filling. Slide the baking paper, and tart, on to a baking tray. Bake for 20 minutes or until golden. Serve garnished with fresh herbs.
Gluten-free flour blend
Sift together 1½ cups brown rice flour, ½ cup potato starch, ¼ cup white rice flour, ¼ cup tapioca flour and 1 tsp xanthan gum (I sometimes make this 1¼ if I am doing scones)
Read Allyson's pizza makeoverarticle.
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