Makes 4 servings
I sheet frozen puff pastry (about 8 ½ ounces), thawed
¼ pound fresh mozzarella
Extra-virgin olive oil
4 large spring onions, trimmed and finely chopped, or 2 medium onions, finely chopped
Salt and freshly ground pepper
½ pound sushi-grade tuna, in one piece
12 large fresh basil leaves
4 cherry tomatoes, quartered
4 black olives, pitted and quartered
4 small radishes, trimmed and thinly sliced
1 teaspoon finely chopped fresh ginger
Center a rack in the oven and preheat the oven to 400 degrees F.
Working on a lightly floured surface, roll the puff pasty out to a square about 11 inches on a side. Using a 4½-inch cookie cutter, tart ring, or bowl as a guide, and the point of a sharp paring knife, score and then cut out 4 rounds of dough. Line a baking sheet with parchment, lay the rounds on it, and prick them well with a fork. Put a second sheet of parchment over the rounds and top with a second baking sheet to weight the dough down.
Bake the rounds for 15 minutes. Carefully remove the top baking sheet and the parchment—that can be a bit tricky, so protect your hands. If the rounds are well browned and crisp, they are done; if they look a little pale and are not thoroughly baked, return them to the oven, uncovered, to finish baking. Put the baking sheet on a cooling rack and allow the crusts to cool until they’re just warm or at room temperature. (You can bake the rounds up to 8 hours ahead and keep them covered at room temperature.)
TO FINISH THE TARTLETS: Cut the mozzarella into 12 thin slices, place them between a double thickness of paper towels, and let them drain while you prepare the rest of the pizza’s elements.
If you turned the oven off, bring it back up to 400 degrees F.
Put a medium skillet over medium heat and pour in about 2 teaspoons olive oil. When the oil is warm, toss in the onions and cook, stirring, until they’re soft but not colored, about 5 minutes; season with salt and pepper. Pull the pan from the heat and divide the onions among the 4 pastry rounds, spreading them almost to the edge of the circles.
Using a long thin knife, cut the tuna against the grain into 12 thin slices. Brush one side of each slice with a little oil and sprinkle lightly with salt and pepper.
Top each of the pastry rounds with alternating and slightly overlapping slices of tuna (seasoned side up), the mozzarella, and basil, using 3 slices of tuna and cheese and 3 basil leaves for each pizza. Scatter over the tomatoes, olives, and radishes and sprinkle with the ginger. Very sparingly, drizzle each pizza with a little olive oil, and finish with a pinch each of salt and pepper.
Slide the baking sheet back into the oven and heat the pizzas for 2 to 3 minutes, just until the tuna is opaque around the edges—it should remain translucent in the center. Serve warm.
Recipe from Around My French Table: More than 300 Recipes From My Home to Yours by Dorie Greenspan. Copyright © 2010 by Dorie Greenspan. Published in October 2010 by Houghton Mifflin Harcourt. Reprinted by permission. Click here to buy.
Next: More Sultry Sides