Naan Tarts with Artichokes, Pesto, and Goat Cheese | FAST RECIPE

---

SERVES 6

WHY THIS RECIPE WORKS Baked naan (Indian flatbread) isn’t just good for accompanying chicken curry or tikka masala. We used it as a prebaked crust on which we could build a savory appetizer pizza. Instead of reaching for standard pizza sauce and mozzarella, we combined store-bought pesto with tangy goat cheese to create a flavorful spread on which we layered marinated artichokes. Using jarred marinated artichokes rather than canned artichokes packaged in water or the plain frozen variety helped streamline our grocery list because they come already packed with flavor. The toppings needed only a brief stint in the oven to warm through, so we brushed the baking sheet with olive oil and baked the tart on the lowest rack to help the naan crisp up during the short baking time. See the Test Kitchen Tip that follows the recipe.

1	tablespoon olive oil
2	(8-inch) naan breads
¾	cup (3 ounces) crumbled goat cheese
½	cup prepared basil pesto
½	cup marinated artichokes
	Fresh parsley

1. Adjust oven rack to lowest position and heat oven to 500 degrees. Brush rimmed baking sheet with oil and lay both naan on sheet. Combine goat cheese, pesto, and 1 tablespoon water, then spread evenly over naan, leaving ½-inch border around edge.

2. Drain artichokes, pat dry with paper towels, and scatter over top. Bake until naan are golden brown around edges, 8 to 10 minutes, rotating sheet halfway through baking. Sprinkle with parsley leaves, cut each tart into 6 wedges, and serve.

TO MAKE AHEAD

Tarts can be assembled, covered, and held at room temperature for up to 2 hours before baking.