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.
| Prep Time: | 15 minutes |
| Ready in: | 45 minutes |
| Yield: | 12 appetizer servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 pound prepared whole-wheat pizza dough (see Tip) | |
| 1/4 cup prepared pesto | |
| 6 tablespoons dried cranberries | |
| 1/2 cup shredded fontina or Swiss cheese | |
Recipe Directions
- Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
- 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.
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.
Health Advantages: low calorie, low sat fat, low cholesterol, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 12 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 190 cal | Carbohydrate Servings: | 2 | |||||
| Carbohydrates: | 29 g | Dietary Fiber: | 3 g | Cholesterol: | 7 mg | |||
| Fat: | 6 g | Sodium: | 409 mg | Saturated Fat: | 2 g | |||
| Protein: | 7 g | Potassium: | 114 mg | Monounsaturated Fat: | 3 g | |||
| Nutrition Bonus: | Selenium (19% daily value) | |||||||
| Exchanges: | 2 starch, 1 fat | |||||||
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