I have these great sundried tomatoes in my pantry, so I have been trying to come up with creative ideas to use them. This Artichoke, Sundried Tomato, and Goat Cheese Tart recipe was inspired by a Martha Stewart asparagus tart with many changes. We took this out on the patio and had a great time enjoying all the rich flavors coming together. I know pastry is not low-fat, so feel free to substitute pizza dough, or better yet, enjoy the buttery flaky crust–just don’t eat too much. (Like I did!)
Here’s What You Need:1 sheet of pastry sheet, thawed
14oz artichoke hearts in water, rinsed
1/3 cup sundried tomatoes, chopped (Use more if you like!)
1.5-2 tsps of seasoning (I like Country French Vingarette from Penzeys)
2 TBS of olive oil (or enough to liberally cover artichoke hearts)
1/4 cup flavored, crumbled goat cheese
2 TBS mixed Italian cheeses, or mozarella
2 TBS of basil, chopped
Salt and pepper
Here’s What You Do:
Preheat oven to 400. Spray baking sheeet with non-stick cooking spray and lay pastry shell on it. Fold up the edges to create a small crust. Pierce the pastry all over with a fork. Mix artichoke hearts and sundried tomatoes with olive oil and seasoning. Top the pastry with the artichoke mixture, followed by the cheeses and bake for 12-15 minutes or until golden brown. I suggest checking on the tart once and “deflating” it with a fork. Top with basil and season with salt and pepper. (You can marinate the artichokes and sundried tomatoes the day before.)
Kid Tip:
My kids actually both loved this “special pizza” as is, but it sure got messy. There are still pastry flakes caked into my son’s high chair! Feel free to alter the toppings for your family’s preference too. I think grilled veggies would be terrific.
