Tapenade Tarts
From the Tasty Kitchen
The original recipe directed you could use either tapenade or pestothough I've only made the tapenade version and we've tried both. I recently made the pesto version for some vegetarian guests (my tapenade calls for anchovy paste). The pesto turned the pastry a little bit green as it baked but all the toddlers loved it and ate a bunch of apps.
1 package Frozen Puff Pastry Sheets (2 Sheets), Thawed
8 ounces, weight Olive Tapenade or pesto
1 pound Grape Tomatoes, halved or quartered
8 ounces, weight Feta Cheese, Crumbled
Thaw pastry according to package, then roll each sheet into an 10″x10″ square.
Cut each sheet into 16 equal squares.
Place each square in the bottom of a mini muffin tin, then add about 1 teaspoon of tapenade/pesto to each one.
Top each with 3 to 4 tomato halves, then sprinkle on some of the feta.
Bake at 400F until pastry is puffed and browned.
Remove to cooling rack as soon as you can handle them. Serve warm or at room temperature.
If using silicone muffin pans, the bake time is approximately 18 minutes and in traditional metal muffin tins, bake time is approximately 15 minutes.
If you do use metal muffin tins, before you make the first batch, spray them with cooking spray to make release easier.
Subsequent batches won’t need more spray, as the dough will give off enough oil to keep the tins greased.
The original recipe directed you could use either tapenade or pesto
1 package Frozen Puff Pastry Sheets (2 Sheets), Thawed
8 ounces, weight Olive Tapenade or pesto
1 pound Grape Tomatoes, halved or quartered
8 ounces, weight Feta Cheese, Crumbled
Thaw pastry according to package, then roll each sheet into an 10″x10″ square.
Cut each sheet into 16 equal squares.
Place each square in the bottom of a mini muffin tin, then add about 1 teaspoon of tapenade/pesto to each one.
Top each with 3 to 4 tomato halves, then sprinkle on some of the feta.
Bake at 400F until pastry is puffed and browned.
Remove to cooling rack as soon as you can handle them. Serve warm or at room temperature.
If using silicone muffin pans, the bake time is approximately 18 minutes and in traditional metal muffin tins, bake time is approximately 15 minutes.
If you do use metal muffin tins, before you make the first batch, spray them with cooking spray to make release easier.
Subsequent batches won’t need more spray, as the dough will give off enough oil to keep the tins greased.
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