Focaccia tarts recipe

By Lizzie Kamenetzky

This inventive pizza recipe uses focaccia as the base. The topping includes baked eggs and is similar to a Fiorentina.

400g focaccia, cut in half horizontally (We like the rosemary focaccia from Waitrose)
3 tbsp olive oil
2 garlic cloves, crushed
240g can chopped tomatoes
Pinch of sugar
2 tsp red wine vinegar
1 tbsp fresh thyme leaves
350g swiss chard, any woody stems removed
2 x 125g mozzarella balls, torn
80g semi-dried tomatoes
2 tbsp toasted pine nuts
8 large free-range eggs

1. Preheat the grill to medium-high. Cut each focaccia half into 4, then brush with 1 tbsp of the olive oil. Grill on the cut side for 2-3 minutes until lightly toasted, then set aside.
2. Heat the remaining oil in a frying pan over a low heat and gently fry the garlic for a couple of minutes. Add the tomatoes, sugar and red wine vinegar and bring to the boil. Season well, add the thyme leaves and simmer for 10-12 minutes until the sauce is well reduced.
3. Meanwhile, place the swiss chard in a colander in the sink and pour a kettle of just-boiled water over to wilt it. Refresh under cold water and squeeze out any excess water.
4. Spread the tomato sauce over the focaccia bases, then top with the chard, torn mozzarella, semi-dried tomatoes and pine nuts. Make a hollow in the filling and crack an egg onto each tart.
5. Place on a baking sheet under the grill for 5-10 minutes until the egg is just set and the mozzarella is melted. Serve immediately.