NAAN TARTS WITH ARTICHOKES, PESTO, AND GOAT CHEESE

SERVES 6

TOTAL TIME: 25 minutes

9860.jpg

We prefer to use jarred marinated artichokes here, rather than canned artichokes packed in water, because they have more flavor. Either store-bought or homemade pesto will work fine here; see our pesto recipe.

1

tablespoon olive oil

2

(8-inch) naan breads

3

ounces goat cheese, crumbled (¾ cup)

½

cup basil pesto

1

tablespoon water

½

cup marinated artichokes, drained and patted dry

1

tablespoon fresh parsley leaves

1. Adjust oven rack to lowest position and heat oven to 500 degrees. Brush baking sheet with oil and lay naan on sheet. Combine goat cheese, pesto, and water in bowl.

2. Spread goat cheese mixture evenly over each naan, leaving ½-inch border around edge. Scatter artichokes evenly over top. Bake until naan are golden brown around edges, 8 to 10 minutes, rotating baking sheet halfway through baking. Sprinkle with parsley, cut each tart into 6 wedges, and serve.