Hide and seek in the cemetery

  • For the pizza dough
  • 250 g (8 3/4oz) all-purpose flour plus extra for dusting
  • 12 g (1/2 oz) fresh yeast
  • 150 (5 1/4fl oz) warm water
  • 3 tablespoons extra virgin olive oil
  • Salt
  • For the filling and the decorations
  • 600 g (1lb and 5 1/4oz) frozen spinach
  • 50 g (1 3/4oz) raw ham in slices
  • 50 g (1 3/4oz) young fresh onion, finely chopped
  • 2 sun dried tomatoes
  • 40 g (1 1/2oz) green olives, stoned and sliced
  • 2 tablespoons extra virgin olive oil
  • Sliced bread
  • Mayonnaise in a tube
  • Cream spread in a tube according to your taste
  • Oven paper and pencil
  • Salt
  • Difficulty:
    medium difficulty
  • Time:
    preparation: 30 minutes plus leavening time
    cooking: 60 minutes
    total: 90 minutes plus leavening time
  • It serves :
    4 or more people
  • Note:
    Savory tart to do with kids for Halloween party

This is a savory tart dedicated to kids that like celebrating Halloween and it was made by kids with a great fun.
It's clear why we called this savory tart "hide and seek in the cemetery".
It represents and old, little ruined cemetery with its tombs that are falling to pieces but these tombs are very tasty like the sandwiches kids love very much!
Some little ghost are seeking among the tombs. They are made very simply with hard-boiled quail eggs covered with pieces of oven paper.
Once served this savory tart was successful. It was funny to prepare it and then it was entertaining to eat piece by piece together with kids.

Here's the recipe!

Prepare the pizza dough. If you have enough time you can prepare the pizza dough following our directions (pizza dough recipe) but remember to use the amount of flour suggested in this recipe. Besides use 2 tablespoons extra virgin olive oil. You'll use the third tablespoon to grease the baking pan.
If you haven't enough time buy ready-to-cook pizza dough (about 250 g - 8 3/4oz).
Let your pizza dough leaven in a warm place until at least it doubles in volume.

Prepare the spinach. Soak the dried tomatoes in cold water for at least 15 minutes and then pat dry with absorbent kitchen paper and cut into very little pieces.
Put two tablespoons olive oil in a non-stick frying pan together with the onion, frozen spinach and tomatoes. Cook on very low heat, half-covered, stirring often and pouring a drop of wine if the spinach tend to stick to the bottom of the pan. Let all the cooking juice reduce very well.
Once switched off the gas cut the ham into thin strips and add to the spinach together with the olives. Season to taste with salt but be careful: ham, olives and dried tomatoes are already savory ingredients. Stir accurately and put apart.

Cook the quail eggs. Let the quail eggs boil for 3 to 4 minutes. Once boiled let them cool quickly under cold running water. In this way you'll shell them easily.
Shell them and put apart.

Cook the savory tart. Grease a rectangular baking pan (26-by-33 cm / 10-by-13 inch) with the remaining tablespoon olive oil. Sprinkle the baking pan with flour.
Preheat oven to 200 °C (400F).
Roll out the pizza dough into a rectangular shape on a lightly floured work surface and then line the baking pan with it. Shape the rim as you can see in the photo. Help yourself with the blade of a knife. Spoon in the spinach mixture and level the surface.
Bake for about 20 to 25 minutes or until the dough surface is golden.

Prepare the tombs and the other details. While savory tart is cooking you have to prepare the tombs and other details.
Cut little rectangles out of the bread slices. They'll be the lids. Spread abundant cream on the surface of a rectangle and place a second rectangle on it. Your lid is ready.
A second series of rectangles will be the tombstones. Shape them as you can see in the photo.
Spread abundant cream on the surface of a piece and place a second piece on it. Your tombstone is ready.
You'll have to make the other decorations with mayonnaise just before serving.
Prepare the pieces of oven paper.
Draw circles on the oven paper helping yourselves with a glass. Cut the circles out of the oven paper. Fold them in half and draw their eyes with a pencil.
If you have enough time you can also draw lips and other details.

The last step. When the savory tart is cooked you can complete its decoration.
Place the lids and behind the tombstones. Use a bit of mayonnaise to "glue" them.
Garnish with mayonnaise as you can see in the photo.
Place the quail eggs and cover them with the oven paper pieces.
Your savory tart is ready.


  • - For a spectacular presentation turn off the lights and serve it with the mini candles placed inside as you can see in the photo and isolated from spinach with little pieces of oven paper well hidden.
  • - It's impossible to specify how many people it serves exactly. It depends on the menu you'll plan.
  • - Obviously you can choose the cream you prefer. The best solution would be making it at home according to the taste of your kids for an healthy eating.