NAAN TARTS WITH ROASTED RED PEPPERS, FETA, AND OLIVES

SERVES 6

TOTAL TIME: 25 minutes

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Be sure to rinse and dry the roasted red peppers, as the brine can impart a sour or acidic aftertaste.

3

tablespoons olive oil

2

(8-inch) naan breads

½

cup jarred roasted red peppers, rinsed and patted dry

Salt and pepper

2

ounces feta cheese, crumbled (½ cup)

3

tablespoons kalamata olives, pitted and chopped fine

2

tablespoons fresh parsley leaves

1. Adjust oven rack to lowest position and heat oven to 500 degrees. Brush baking sheet with 1 tablespoon oil and lay naan on sheet. Process red peppers and remaining 2 tablespoons oil in food processor until smooth, scraping down bowl as needed, about 30 seconds; season with salt and pepper to taste.

2. Spread red pepper puree evenly over each naan, leaving ½-inch border around edge. Scatter feta and olives 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.