Grilled Tarts - FamilyEducation

Grilled Tarts

August 09,2010
Sweet Pea Chef
Jessica Efird

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

After a long weekend of camping with SPH, R, G and our extended family, it feels good to be back into the swing of things. My mom’s side of the family has long been close-knit and we have for as long as I can remember, gathered for a family reunion in the summer. When I was young, we would tent camp, but have since graduated to renting a big lodge with modern amenities (read: running water and electricity), still spending the majority of our time outdoors. There’s something about the smell of a campfire that just churns out good feelings from deep inside my soul. Perhaps it has something to do with good memories of camping as a child or by years as a girl scout, or perhaps just the memories of my parents’ wood burning fire place in the cold Cleveland winters. Whatever the cause, the smell of a campfire is right up there with lavender, honeysuckle, bacon (yes, bacon) and freshly baked bread as one of my all-time favorite smells. I know a backyard grill is not the same as campfire, but when I find myself longing for the fun of a campfire, these simple tarts can often act as a good stand-in for camp food. Rustically simple, grilling a tart in the backyard is fun, social and a great way to keep the mess outside for meal time! Sure, these are close in style and function to their cousin, the pizza, but I like to think that tarts are a little less perfect, a little more creative and lots more fun. Grilled Tarts A double recipe of homemade pizza dough or two balls of purchased dough Cooked vegetable toppings Fresh basil (about 2-3 tablespoons) Feta and mozzarella cheese Roll out 4 individual 8-10 inch tart rounds, not worrying about if they are a perfect circle. Let rise 10-15 minutes (if you let them rise after rolling, the dough gets nice and chewy and puffy inside…perfect!). Prepare your toppings: we love caramelized onions, olives, fresh tomatoes, and peppers. Chop your basil and pull out the cheese, for once you are cooking these on the grill, you need to act fast. Prepare your grill to high, and reduce to medium. Place one or two plain tart dough round on the grill and close the grill. Let cook for 3-4 minutes, checking the bottom to ensure a good browning. Flip the dough and very quickly top with your vegetables cheese. Close the grill and allow to cook 3-4 minutes. Check the tart to see if the bottom is slightly browned. Grill for another 1-2 minutes, or until the dough is fully cooked and the toppings are warmed. Remove from the grill, and repeat with the additional dough balls. Serve up, and taste the good flavors! Serves 4. SPC