Main Course
Mini crab pizzas
These crab and vegetable mini pizzas will brighten up your day!
20 min
Prep time
40 min
Cook time
6
Servings
Medium
Difficulty
1h
Total time
Ingredients
Instructions
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1
Prepare the puff pastry: sift the flour on a work surface.
-
2
Cut the butter into pieces and add it to the flour.
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3
Rub the butter and flour quickly together.
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4
Bring the mixture together into a ball.
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5
Make a well in the center. Add the egg yolks, salt, and sugar.
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6
Dissolve with a little water.
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7
Mix everything gently by hand, adding more water if necessary; the dough should not be too soft.
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8
Knead twice to obtain a homogeneous dough.
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9
Cover the dough with plastic film.
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10
Let it rest in the refrigerator.
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11
Peel and finely chop the onions.
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12
Wash and cut the bell pepper into small pieces.
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13
Heat 1 tablespoon of oil in a pan, add the chopped onions and the bell pepper pieces, cook for 10 minutes, season with salt and pepper.
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14
Heat the remaining oil in another pan, add the grated tomatoes and tomato paste, season with salt and pepper, let it reduce until all the water has evaporated, then add the powdered sugar.
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15
Roll out the dough to a thickness of 2mm on a lightly floured surface using a rolling pin, cut circles with a round cutter measuring 8cm in diameter.
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16
Place these dough circles into greased tart molds, prick them slightly with a fork, let them rest in the oven for 1 minute, bake them for 10 minutes without filling (blank baking).
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17
Once out of the oven, spread the tomato sauce on the bottoms of the pastries and place the onion-bell pepper mixture on top, sprinkle with grated gruyère and bake at 200°C for 10 minutes. Fill them with drained crab meat.
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18
Serve immediately.
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