Rustic Pesto Tart

2 Ratings
  • 5 1
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2007

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Recipe Summary test

total:
45 mins
Servings:
1

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

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  • 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 1/8 inch of the edge. Sprinkle cranberries and cheese evenly over the pesto. Fold 1 to 1 1/2 inches of the border over the filling all the way around, leaving the center exposed.

  • Bake the tart until browned and bubbling, 20 to 22 minutes. Cool on the pan for 5 minutes before cutting into 12 pieces.

Tips

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.

Nutrition Facts

Serving Size:
1 slice
Per Serving:
134 calories; protein 4.7g; carbohydrates 18.1g; dietary fiber 1g; sugars 3.2g; fat 5.8g; saturated fat 1.5g; cholesterol 6.9mg; vitamin a iu 89.4IU; vitamin c 0.4mg; folate 0.3mcg; calcium 61.5mg; iron 0.2mg; magnesium 3.3mg; potassium 18mg; sodium 175.1mg.
Exchanges:

2 starch, 1 fat
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