Rustic Antipasto Tart with Green Chile Pesto
Recipe GLPR35fd9888ad851c
A savory, quick-to-assemble tart featuring a buttery pie crust base topped with creamy mozzarella, vibrant roasted red peppers, tender artichoke hearts, peppery pepperoni slices, and bright green chile pesto. Perfect for lunch or an elegant appetizer that comes together in just 25 minutes.
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Ingredients
1 sheet refrigerated pie pastry
1 egg white, lightly beaten
1 cup shredded mozzarella cheese, divided
1 jar (7 ounces) roasted sweet red peppers, drained and thinly sliced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
4 ounces sliced pepperoni
2 to 3 tablespoons Green Chile Pesto
Directions
Preheat your oven to 425°F.
Unroll the refrigerated pie pastry and place it on a baking sheet. Brush the entire surface lightly with the beaten egg white to create a light golden finish when baked.
Spread the green chile pesto evenly across the pastry, leaving a small border around the edges for texture and structure.
Sprinkle half of the shredded mozzarella cheese over the pesto base.
Arrange the sliced roasted red peppers, drained artichoke hearts, and pepperoni slices over the cheese layer in an appealing pattern, distributing them evenly across the tart.
Top with the remaining mozzarella cheese, allowing it to melt and bind the toppings together.
Bake in the preheated oven for 13–15 minutes, until the pastry is golden brown and the cheese is melted and bubbly. Remove from the oven and let rest for 2 minutes before slicing.
