I had leftover artichoke pesto from the Artichoke Pesto Crostini I recently made. I also had red and yellow peppers in the fridge that were in desperate need of use and a plethora of olives (yes, I tend to overbuy when it comes to olives). And ironically, I had one leftover sheet of puff pastry, too. Sounded like a plan to me!
And, what a plan it was! This was a terrific (and yes, a bit indulgent) mid day snack!
Artichoke Pesto Tart with Roasted Peppers and Olives
~ 1/2 cup artichoke pesto (recipe here)
1 sheet puff pastry thawed according to package directions
1/4 cup kalamata and green olives, chopped
1/2 a roasted red and yellow pepper, chopped
Parsley for garnish
Start by roasting your peppers (if you do not want to roast your own you can used the type that come in a jar). I roasted mine "al dente" so they were not too wet.
Once roasted and cooled remove the skins, drain in a colander and then pat dry to remove any moisture.
Drain the olives in a colander to remove excess brine or olive oil (mine were packed in olive oil).
Preheat the oven to 400 degrees.
Lightly grease a baking sheet and place the puff pastry sheet on it. Roll the edges of the puff pastry sheet on each side to create a lip. Spread the artichoke pesto on the puff pastry evenly.
Top with the roasted peppers and olives.
Bake at 400 for about 30 minutes or until golden brown. Remove from the oven and garnish with parsley leaves.
Slice and serve immediately.