I really like the flavors of the mushroom and cheese toppings on this tarte – very rich and satisfying.
However, the crust just doesn’t cook well or reliably. It’s very thin – almost like a phyllo dough and isn’t able to support the cheese sauce topping.
I have made this tarte at least a dozen times and the middle is almost always a soggy mess. If I cook it longer or hotter to address the sogginess, the edges get very dry and tough.
I have my doubts that the calorie count is correct for this item. The crust is thin, but the toppings are very cheesy and creamy.
Note that the cheese contains rennet and the label doesn’t specify the type or source. Also, there is a ham version that looks very similar so check the box carefully to avoid that.
Location: frozen case with pizzas
Quantity: 9.45 oz, 2 servings
Calories: 300 calories per serving (1/2 tarte), 120 fat calories per serving
Cost: $3.99
I don’t think the directions tell you this, but if you preheat your oven as well as a pizza stone (I actually have a cast-iron disk that came out of an old Wedgewood stove, Well still frozen, turn the pizza upside down Onto the box, and open the bottom side first, drizzle on a very small amount of olive oil, and quickly spread it around with your fingers, or lightly mist it, if you have oil in a spray can. Then, while holding the box firmly against the flatbread so that the toppings don’t drop off, Flip it over, and put it onto the preheated surface. I’m pretty sure I have done this even directly onto a heated oven rack. The crust gets incredibly crisp and delicious!