Sunday, October 9, 2011

Cherry Tomato and Olive Tapenade Tartlets, from Gael

Cherry Tomato and Olive Tapenade Tartlets, from Gael

--From Vegetarian Times, Oct. 2011. Made these to go with tortellini soup in Sept. 2011. Very good--Rob ate 3!--but Gael thinks they'd be way better with homade tapenade. Also, it's expensive to buy.

Tip: Thaw the puff pastry first or you won't be able to roll it out well.


    2 cups cherry tomatoes, halved
    1 tsp. olive oil
    1/4 tsp. herbes de Provence
    1/2 17.3-oz. pkg. puff pastry, thawed
    6 tsp. black olive tapenade
    9 tsp. prepared hummus


1. Preheat oven to 425"F. Line baking sheet with parchment paper, or spray with cooking spray.
2. Toss cherry tomatoes with oil and herbes de Provence in small bowl. Season with salt and pepper, if desired. Set aside.
3. Cut puff pastry into 6 3 1/2-inch rounds, and transfer rounds to prepared baking sheet. Prick rounds with fork.
4. Spread each puff pastry round with 1 tsp. tapenade, then 1 1/2 tsp. hummus. Top each tartlet with 8 cherry tomato halves. Bake tartlets 20 min, or until crusts are browned on bottom and edges. Serve warm or at room temp.

Serving Size: makes 6 servings

Number of Servings: 6

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