Green tapenade and tomato tarts

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 3

Ingredients

Servings: 6
  • 1 b
  • 8 tomates
  • 2 gousses d'ail
  • 40 g of pitted black olives
  • 50 g peeled pistachio nuts
  • 1 pot de tapenade verte
  • 3 brins de thym
  • 2 brins de basilic
  • 7-10 Tbsp huile d'olive
  • 7-10 Tbsp farine
  • 7-10 Tbsp poivre

Directions

  1. 1

    Coarsely chop the black olives and sprinkle the worktop with a little flour. Spread the puff pastry 3 mm thick on top, turning it over so that the olives are well embedded in it. Cut out 6 discs about 10 cm in diameter, place them on a baking tray covered with baking paper and keep in a cool place.

  2. 2

    Peel and slice the tomatoes. Coarsely mix the peeled garlic, pistachios, crumbled thyme and 1 pinch of pepper.

  3. 3

    Spread the discs with green tapenade paste. Arrange the slices of tomato in a rosette on top. Sprinkle with the pistachio mixture and drizzle with oil.

  4. 4

    Bake for 12 to 15 minutes in a preheated oven at 210°C. Serve decorated with basil leaves.

  5. 5

    Tip: You can also make a large family tart, in this case count 30 minutes cooking time at 200°C.

  6. 6

    A good salad: a mixture of sliced button mushrooms and arugula leaves, seasoned with a little liquid cream, lemon juice and a dash of mustard.

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