This tart has all the vibes of the famous clam pizzas served in New Haven, Connecticut, but it's super quick and easy thanks to the frozen puff pastry crust. The umami from the clams and the salty flavors from the bacon dance on your tongue, complementing the spicy arugula topper! It's the perfect lunchtime treat to shake up the week. —Pamela Gelsomini, Miami, Florida
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 tablespoons butter
- 10 garlic cloves, chopped, divided
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces cream cheese, softened
- 1 tablespoon fresh lemon juice
- 3 cans (6-1/2 ounces each) minced/chopped clams, drained
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup chopped fresh parsley
- 5 bacon strips, cooked and crumbled
- arugula salad :
- 3 teaspoons fresh lemon juice
- 3 teaspoons olive oil
- 1/4 teaspoon Dijon mustard
- 1 cup fresh baby arugula
Directions
- Preheat oven to 400°. In a large skillet, melt butter over medium heat. Add half the garlic; cook until fragrant and translucent, 2-3 minutes. Transfer to a small bowl; set aside.
- In the same skillet, heat oil over medium-high heat. Add onion; cook until tender. Add the remaining half of the garlic, red pepper flakes and Italian seasoning; cook one minute longer. Add cream cheese, lemon juice, salt and pepper. Cook until cream cheese has melted. Add clams; heat through. Remove from heat; add 1/4 cup Parmesan and parsley. Set aside.
- On a lightly floured surface, unfold puff pastry. Roll into a 13x11-in. rectangle. Transfer to a parchment-lined baking sheet. Prick pastry several times with a fork. Using a sharp knife, score a 1/2 in. border around edges of pastry sheets (do not cut through). Brush reserved garlic butter over dough. Spoon clam mixture evenly top; sprinkle with remaining 1/4 cup Parmesan and bacon.
- Bake until puffed and golden brown, 15-18 minutes.
- In a small bowl, whisk together lemon juice, olive oil and Dijon. Add arugula; toss to coat. Place on top of tart. Cut into squares to serve.
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