This is the first tart that I have ever made and it turned out fantastic. It is the perfect pesto appetizer for a dinner party. You get a little of everything in this tart- a vegetable, a cheese, pesto, and a wonderfully flaky tart crust. And best of all it’s so easy to make, just like making a pizza- buy the pre-made frozen tart crust, throw on the toppings and pop it in the oven- it’s that simple!
Should I buy a pre-made tart crust or make my own?
I am almost always a proponent of making every element of a recipe from scratch, when possible. However, if you are short on time like I am, buying a frozen pre-made tart crust from your local grocery store is a great idea. You still feel like you are actively cooking but buying a pre-made crust saves you a ton of time! Adding the toppings is really the fun part, anyway.
What is the best type of pesto to use in this recipe?
As I said above, I always prefer to make all of the elements of a recipe, when possible. A good example of this is the pesto. You can buy a store-bought pesto and save yourself a little time, I suggest Buitoni brand. However, making pesto is really easy and I find that making it at home makes it taste fresher and more flavorful than store-bought options. Check out this recipe for homemade pesto on my blog: Spinach Pesto Tortellini Salad. Making Pesto only requires 6 ingredients so give it a try, you won’t be disappointed.
If you like pesto recipes, be sure to check out these other pesto recipes on my blog:
Recipe credit: Donna Hay
Artichoke Pesto Brie Tart Appetizer
- 1 sheet frozen butter puff pastry thawed (I used one from Aussie Bakery brand)
- 1/2 cup brie torn
- 1/2 cup marinated artichokes quartered
- 1 egg beaten
- salt & pepper to taste
- 2 tbsp pesto
- Preheat oven to 400°F. Place thawed pastry sheet on a baking tray lined with parchment or a Silpat mat. Use a knife to gently score an approx. 1 inch border around edge, then with a fork poke all over the pastry dough.
- Space out artichokes and brie over the surface of the pastry dough within the border. Then lightly sprinkle with salt and pepper to taste.
- Brush the edge/border of pastry dough with the beaten egg.
- Bake in oven for 20 minutes.
- Once done baking, drizzle pesto over the tart.