Sun-Dried Tomato & Green Olive Tapenade Tartlets

Prepare the Tapenade

1. Combine pitted green olives, drained sun-dried tomatoes, capers, fresh basil leaves, and garlic clove in a food processor.
2. Pulse 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.
3. Season with black pepper to taste. Set aside.

Assemble and Bake Tartlets

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