We’re almost through the holiday festivity crunch… Just a few more days until New Year’s Day, and we find ourselves craving something healthier than the sweets we’ve indulged in since Thanksgiving. This Antipasto Tart by Tami Hardeman from Running with Tweezers answers the call for a tasty, healthy brunch or appetizer with a simplicity that won’t hold you hostage in the kitchen. Her ingredients were purchased on a whim at Trader Joe’s and offer plenty of room for swapping a favorite of your own. For other great recipes, visit Tami’s blog, voted best in Atlanta and recently featured in CNN’s Eatocracy.
serves 4 as a meal-sized portion
- ~ 2 sheets pre-made puff pastry, thawed per instructions on the packaging
- ~ 4 tablespoons basil pesto or olive tapenade
- ~ 1 small jar capers, drained
- ~ 1 jar marinated artichokes, drained and halved
- ~ 1 small jar roasted red and yellow peppers, drained and rough chopped
- ~ 1 small jar hearts of palm, drained and sliced
- ~ 4 ounces goat cheese, softened to room temperature
- ~ 1 generous handful pea shoots, washed and dried
- ~ 2 tablespoons red wine vinegar
- ~ 1 tablespoon extra virgin olive oil
- ~ a pinch of truffle salt
Preheat the oven to 375º F. Place thawed puff pastry onto parchment paper on a baking sheet. Cut each sheet of thawed puff pastry into two rectangles. Score a border around each rectangle about 1/4- 1/2 inch wide to create the ridge when it bakes. Pierce the botton of the tart with a fork several times so the base won’t puff up.
Spread a tablespoon of pesto or tapenade onto the base of each pastry piece. Arrange an even amount of hearts of palm, artichoke, red peppers and capers onto each pastry piece. Bake for 12-15 minutes until starting to puff and turn brown. Add about an ounce of crumbled goat cheese to each tart and bake for 3-4 more minutes until the cheese is soft and the crust is golden brown. The time it takes to bake your tart will depend on your oven and what brand of puff pastry you use. Just check on the periodically toward the end of the baking time. Remove from oven and allow to cool for a minute or two – this will help get them off the parchment paper.
To serve: In a mixing bowl, toss pea shoot (or other greens of your choice), red wine vinegar and olive oil until it’s all thoroughly dressed. Garnish the top of the tart with the tangled greens. Sprinkle with truffle salt and serve.