Rustic Antipasto Tart Recipe

Rustic Antipasto Tart Recipe photo by Taste of Home

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Ready-made ingredients keep this gorgeous tart a hassle-free treat. —Cheryl Lama, Royal Oak, Michigan

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Rustic Antipasto Tart Recipe

Prep: 15 min. Bake: 25 min.

Yield: 12 Servings

15 25 40

Ingredients

1 sheet refrigerated pie pastry
2 tablespoons prepared pesto
1 cup shredded part-skim mozzarella cheese, divided
4 ounces sliced turkey pepperoni
1 jar (7 ounces) roasted sweet red peppers, drained and thinly sliced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 tablespoon water

Directions

Unroll pastry onto a parchment paper-lined baking sheet. Spread pesto to within 2 in. of edges; sprinkle with 1/2 cup cheese. Layer with pepperoni and 1/4 cup cheese. Top with red peppers and artichokes; sprinkle with remaining cheese.
Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with water. Bake at 425° for 25-30 minutes or until crust is golden and cheese is melted. Serve warm. Yield: 12 servings.

Nutritional Facts 1 slice equals 173 calories, 11 g fat (4 g saturated fat), 21 mg cholesterol, 427 mg sodium, 11 g carbohydrate, trace fiber, 6 g protein.

Originally published as Rustic Antipasto Tart in Simple & Delicious June/July 2012, p50

Freeze Cheese Before Shredding

Before shredding soft cheeses like mozzarella, I put the cheese in the freezer for about 30 minutes. I’ve found this makes it easier to shred, and the cheese doesn’t stick to the grater. —Cheryl J., Beltsville, Maryland