Vegetable Pizza Tarts
You can use either purchased or homemade pesto in these savory sheet pan tarts that sing of summer. For a quick weeknight meal, make one or the other of the tarts, or prepare both for a casual vegetarian dinner party.
Ingredients
- All-purpose flour for dusting
- 2 sheets frozen puff pastry (one 17.3-oz./490-g package), thawed
For the bell pepper and feta tart:
- 1 cup (8 oz./250 g) tomato puree
- 1 large garlic clove, minced
- 1 tsp. dried oregano
- Kosher salt and freshly ground pepper
- 1 cup (5 oz./155 g) crumbled feta cheese
- 1/2 cup (2 oz./60 g) thinly sliced red onion
- 1 Tbs. olive oil
- 2 tsp. balsamic vinegar
- 1 red bell pepper, roasted, seeded and thinly sliced
For the pesto and mushroom tart:
- 1 cup (250 ml) purchased or homemade basil pesto
- 1 cup (4 oz./125 g) shredded mozzarella cheese
- 1 plum tomato, thinly sliced
- 3 button mushrooms, thinly sliced
- 1 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 3 Tbs. chopped fresh basil
Directions
Preheat an oven to 425°F (220°C). Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out 1 puff pastry sheet into a 12-inch (30-cm) square and cut in half. Fold over about 1/4 inch (6 mm) of each side of the dough to create a border and transfer to one end of the prepared pan. Repeat with the remaining dough half and then with the second puff pastry sheet, positioning the tart shells an equal distance apart on the pan.
To prepare the bell pepper and feta tart, in a small bowl, stir together the tomato puree, garlic and oregano, and season with salt and pepper. Spread the tomato sauce onto 2 of the tart shells and sprinkle with the feta cheese. In another small bowl, toss the onion with the olive oil and vinegar. Scatter the onion and the bell pepper on top of the feta.
To prepare the pesto and mushroom tart, spread the pesto onto the remaining 2 tart shells and cover with the mozzarella cheese and tomato slices. In a small bowl, toss the mushrooms with the olive oil and scatter over the tarts. Season all of the tarts with salt and pepper.
Bake until the tarts are golden brown, about 20 minutes. Let the tarts stand at room temperature for about 10 minutes.
Sprinkle the pesto tarts with the basil. Cut each tart into rectangles and serve. Serves 4 to 6.
Adapted from Williams Sonoma Sheet Pan Suppers (Weldon Owen, 2016)