Recipe - Individual Raspberry Tarts Filled With Fromage Frais

FOR THE CRUST
1 One half cup Unbleached allpurpose flour
1 One fourth teaspoon Fastacting yeast; (half of
a 1/4ounce
; package)
One half cup Hot water; (130F.)
1 tablespoon Olive oil
1 teaspoon Sugar
One half teaspoon Salt
One half pound Hot Italian sausage; casing
discarded
; and the
; sausagechopped
One half cup Finely chopped onion
1 lg Garlic clove; or to taste,
minced
One half teaspoon Dried oregano; crumbled
One half teaspoon Dried basil; crumbled
Yellow cornmeal for
sprinkling the baking
; sheet
A; (14ounce) can
; Italian tomatoes,
; drained, chopped
; fine, and
; drainedwell again
; in a colander
A; (6ounce) jar
; marinated artichoke
; hearts, drained,
; rinsed, andpatted
; dry
One half cup Coarsely grated mozzarella
1/3 cup Freshly grated Parmesan

Make the crust:

In a food processor combine One half cup of the flour and the yeast, with the
motor running add the water, and turn the motor off. Add the oil, the
sugar, the salt, and the remaining 1 cup flour, blend the mixture until it
forms a ball, and turn it out onto a lightly floured surface. Knead the
dough 8 to 10 times, form it into a ball, and let it rest while making the
sausage mixture.

In a small heavy skillet cook the sausage over moderate heat, stirring,
until it is cooked through, transfer it with a slotted spoon to a bowl, and
discard all but 1 tablespoons of the fat remaining in the skillet. In the
fat cook the onion, the garlic, the oregano, the basil, and salt and pepper
to taste over moderately low heat, stirring, until the onion is soft and
transfer the onion mixture to the bowl.

Halve the dough, form each half into a ball, and stretch each ball into
7inch round, making the rounds slightly thicker around the edges. Transfer
the rounds to a baking sheet (preferably black steel, for a crisper crust),
oiled and sprinkled lightly with the cornmeal, top the rounds evenly with
the sausage mixture, the tomatoes, the artichoke hearts, the mozzarella,
the Parmesan, and salt and pepper to taste, and bake the pizzas on the
bottom rack of a preheated 500F. oven for 10 to 12 minutes, or until the
crusts are golden brown.

Serves 2.

Gourmet December 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.