​Artichoke, Pesto & Tomato Tart Recipe Vegetarian Appetizers Lunch

Serves 12 as an appetizer

1 sheet puff pastry

3 Tablespoons Pesto

6 slices mozzarella

1 can artichoke quarters, drained

½ pound fresh spinach

2 cloves garlic, chopped

6 cherry tomatoes, halved

8 pitted black olives, Kalamata or oil cured

2 Tablespoons extra virgin olive oil

Salt and pepper

2 Tablespoons grated parmesan cheese

Chopped parsley

Preheat the oven to 400 degrees. On a floured surface roll out the puff pastry to a 13 X

10-inch rectangle. Place on a parchment lined sheet pan. Trim the edges to even them

out if they got mis-shapened during rolling. Lightly scored the pastry 1-inch in from the

edge to make a frame around the edge (do not cut all the way through the pastry). Dock

(prick) the middle of the dough. Bake for 15 minutes.

Meanwhile, drain the artichoke quarters. In a sauté pan, heat some olive oil and add the

spinach to wilt it, then add the garlic and cook one more minute. Remove the pastry

from the oven and press down the center. Spread the pesto all over then lay the cheese

slices to cover. Place the spinach around then the artichokes, then dot the tomato

halves and olives. Drizzle with oil and sprinkle with salt, pepper, and parmesan cheese.

Bake another 15-20 minutes till the pastry is golden brown. Sprinkle with chopped

parsley and cut into squares. Serve warm or at room temperature.