Rustic Antipasto Tart Recipe

Rustic Antipasto Tart Recipe
Rustic Antipasto Tart Recipe photo by Taste of Home
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Rustic Antipasto Tart Recipe

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Ready-made ingredients keep this gorgeous appetizer tart a hassle-free treat. —Cheryl Lama, Royal Oak, Michigan
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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

Nutritional Facts

1 slice: 173 calories, 11g fat (4g saturated fat), 21mg cholesterol, 427mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Rustic Antipasto Tart in Simple & Delicious June/July 2012, p50

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