Recipe Image

Rustic Pesto Tart

  • 15 m
  • 45 m
EatingWell Test Kitchen
“Talk about easy! Almost everything in this pesto-cranberry tart is store-bought. Although the tart can be enjoyed shortly after it comes out of the oven, it's just as good served at room temperature.”


    • 1 pound prepared whole-wheat pizza dough, (see Tip)
    • ¼ cup prepared pesto
    • 6 tablespoons dried cranberries
    • ½ cup shredded fontina or Swiss cheese


  • 1 Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
  • 2 Sprinkle work surface and dough with flour. Press dough out and roll, stretch or toss it into a 14-inch circle. Place on the prepared baking sheet. Spread pesto on the dough to within ⅛ inch of the edge. Sprinkle cranberries and cheese evenly over the pesto. Fold 1 to 1½ inches of the border over the filling all the way around, leaving the center exposed.
  • 3 Bake the tart until browned and bubbling, 20 to 22 minutes. Cool on the pan for 5 minutes before cutting into 12 pieces.
  • Make Ahead Tip: Prepare up to 2 hours ahead; serve at room temperature.
  • Tip: Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
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