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FRUITY PIZZA TART
I developed this recipe for an article on April Fool’s joke recipes for EatingWell in 1996. I continue to make this tart frequently because, not only is it fun, it is a delicious and colorful fruit dessert. To emulate a savory pizza, raspberry sauce stands in for tomato sauce, white chocolate subs for mozzarella and dried strawberries (available in the bulk sections of natural foods stores) have an uncanny resemblance to pepperoni (they are probably healthier too!). This is a great dessert to take to a potluck or party because it is easy to eat without a plate or utensils.
Makes one 12-inch tart, 8 servings.
INGREDIENTS
Crust:
¾ cup white whole-wheat flour
½ cup all-purpose flour, plus more for dusting
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup low-fat cottage cheese
1/3 cup sugar
3 tablespoons canola oil
2 tablespoons low-fat (1%) milk
1 ½ teaspoons vanilla extract
Toppings:
1 ½ cups unsweetened frozen raspberries, thawed
1 tablespoon plus 2 teaspoons sugar
1 teaspoon lemon juice
½ teaspoon balsamic vinegar
2 teaspoons low-fat (1%) milk
1 cup diced pineapple
1 kiwi fruit, peeled and diced
½ cup dried strawberries or dried cranberries
1 (2-ounce) block of white chocolate
PREPARATION
1. To make crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Place cottage cheese in a food processor and puree. Add sugar, oil, milk and vanilla; process until very smooth. Add the flour mixture; pulse 4 to 5 times just until the dough clumps together. Turn dough out onto a lightly floured surface and knead several times, but do not overwork. Press dough into a disk. Dust dough with flour, wrap in plastic wrap and refrigerate for at least 15 minutes while you prepare toppings. (The dough will keep in the refrigerator for up to 2 days.)
2. To prepare toppings, assemble and bake tart: Preheat oven to 400ºF. Spray a 12-inch pizza pan or large baking sheet with cooking spray. Puree raspberries, 1 tablespoon sugar, lemon juice and balsamic vinegar in a food processor. Strain through a fine sieve into a bowl, discarding seeds. (The sauce will keep, covered, in the refrigerator for up to 4 days.)
3. On a lightly floured surface, roll dough into a 13-inch circle about ¼-inch thick. Roll the dough back over the rolling pin and transfer to the prepared pizza pan or baking sheet. Finish edges by turning them under. Using a pastry brush, brush border lightly with milk.
4. Spread raspberry sauce over crust, leaving a ½-inch border. Scatter pineapple, kiwi and dried strawberries (or dried cranberries) over raspberry sauce. Sprinkle with remaining 2 teaspoons sugar.
5. Bake tart until crust is golden and crisp, 25 to 35 minutes.
6. While tart is baking, gently warm white chocolate in the microwave at 30% power until slightly softened, but not melted, 20 to 40 seconds. Then, grate the softened chocolate on the large holes of a vegetable grater. (If the chocolate breaks into fine shreds, rather than large ones, continue to microwave, checking every 10 seconds.)
7. When the tart is ready, remove it from the oven and immediately sprinkle the grated white chocolate over top; let stand until melted. Let cool to room temperature before serving.
Per serving (1/8th of the tart): Calories: 250. Total fat: 8 grams. Saturated fat: 2 grams. Cholesterol: 0 milligrams. Sodium: 140 milligrams. Carbohydrate: 40 grams: Fiber: 4 grams. Sugars: 21 grams. Protein: 5 grams.
Recipe by Patsy Jamieson
Originally published in EatingWell
