Tomato tarts with tapenade

Name: Tomato tarts with tapenade
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 40 g black olives without stone; 8 Tomatoes; 2 Garlic cloves; 3 Stem(s) Thyme; 50 g Pistachio kernels; 6 TABLESPOONS green wallpaper; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 2 stem(s) Basil; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

For the party, for's picnic or just like that. You should definitely try this fast tomato puff pastry snack! Ultimate success guarantee!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
40 g black olives without stone
8 Tomatoes
2 Garlic cloves
3 Stem(s) Thyme
50 g Pistachio kernels
6 TABLESPOONS green wallpaper
7-10 Tbsp Pepper
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
2 stem(s) Basil
baking paper

Directions

1
Take the puff pastry out of the refrigerator 5-10 minutes before use. Unroll dough and remove baking paper. Cut out 6 circles (approx. 10 cm Ø) from the dough and place them on a baking tray lined with baking paper
2
Coarsely chop the black olives. Carve tomatoes crosswise, blanch with boiling water, let it stand for a short time. Quench tomatoes, peel skin. Cut tomatoes crosswise into slices. Peel garlic. Wash the thyme and remove the leaves. Coarsely chop garlic, pistachios, thyme and 1 pinch of pepper in a universal chopper.
3
Spread the tapenade on puff pastry circles and sprinkle with the chopped olives. Place tomato slices rosette-like on top and sprinkle with the pistachio crumbs. Season with pepper and salt and drizzle with olive oil
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Garnish with basil leaves. Serve with rocket and mushroom salad with parmesan