Name: Sun-Dried Tomato & Green Olive Tapenade Tartlets
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 tartlets
Cuisine: French cuisine
Ingredients: 1 cup green olives (pitted); 0.5 cup sun-dried tomatoes (packed in oil, drained); 1 tbsp capers (drained); 0.25 cup fresh basil leaves; 1 pcs garlic clove; 2 tbsp olive oil (extra virgin); 1 tbsp lemon juice (freshly squeezed); 0.25 tsp black pepper; 1 pcs puff pastry (sheet, thawed according to package instructions); 1 pcs egg (beaten, for egg wash)

Golden-brown, bite-sized tart shells are brimming with a vibrant sun-dried tomato and green olive tapenade, artfully garnished with fresh parsley leaves.

Prep: 25 min • Cook: 20 min. Flaky puff pastry tartlets filled with a vibrant, zestier tapenade featuring green olives, sun-dried tomatoes, and a hint of fresh basil, baked until golden. These delightful bites are perfect as an appetizer or a light snack, offering a burst of Mediterranean flavors in every crispy morsel.

Preparation time: 25 min
Cooking time: 20 min
Total time: 45 min
Servings: 12

Instructions

Prepare the Tapenade

1Combine pitted green olives, drained sun-dried tomatoes, capers, fresh basil leaves, and garlic clove in a food processor.
2Pulse until coarsely chopped. Add olive oil and lemon juice, then pulse again until the mixture forms a chunky paste. Do not over-process; a little texture is desirable.
3Season with black pepper to taste. Set aside.

Assemble and Bake Tartlets

1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2Unroll the thawed puff pastry sheet and cut it into 12 equal squares. Alternatively, use a round cookie cutter to cut out circles.
3Place the pastry squares/circles on the prepared baking sheet. Using a fork, prick the center of each pastry piece, leaving a small border unpricked around the edges.
4Spoon about 1-2 teaspoons of the tapenade mixture onto the center of each pastry piece, spreading it gently within the pricked area.
5Brush the edges of the puff pastry with the beaten egg wash.
6Bake for 18-20 minutes, or until the pastry is puffed, golden brown, and cooked through. Keep an eye on them to prevent burning.
7Remove from the oven and let cool slightly on a wire rack before serving.

Instructions

Prepare the Tapenade

1Combine pitted green olives, drained sun-dried tomatoes, capers, fresh basil leaves, and garlic clove in a food processor.
2Pulse until coarsely chopped. Add olive oil and lemon juice, then pulse again until the mixture forms a chunky paste. Do not over-process; a little texture is desirable.
3Season with black pepper to taste. Set aside.

Assemble and Bake Tartlets

1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2Unroll the thawed puff pastry sheet and cut it into 12 equal squares. Alternatively, use a round cookie cutter to cut out circles.
3Place the pastry squares/circles on the prepared baking sheet. Using a fork, prick the center of each pastry piece, leaving a small border unpricked around the edges.
4Spoon about 1-2 teaspoons of the tapenade mixture onto the center of each pastry piece, spreading it gently within the pricked area.
5Brush the edges of the puff pastry with the beaten egg wash.
6Bake for 18-20 minutes, or until the pastry is puffed, golden brown, and cooked through. Keep an eye on them to prevent burning.
7Remove from the oven and let cool slightly on a wire rack before serving.

Nutrition Information

Calories: 126 kcal
Protein: 1 g
Fat: 10 g
Carbs: 8 g

Nutrient	Per serving
Calories	126 kcal
Protein	1 g
Fat	10 g
Carbs	8 g

Tips

Ensure your puff pastry is properly thawed but still cold to help maintain its flakiness.
Don't overcrowd the baking sheet; bake in batches if necessary for even cooking.
Serve warm or at room temperature as an appetizer or alongside a light salad.