Green tapenade and tomato tarts

Ingredients

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.