Tomato tarts with tapenade

Name: Tomato tarts with tapenade
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 pack of (270 g) Puff pastry (refrigerated shelf); 2 Garlic cloves; 3 Stem(s) Thyme; 60 g Pistachio kernels; 8 Tomatoes; 6 TABLESPOONS black tapenade (glass); 6 Tl Balsamic cream; 7-10 Tbsp salt, pepper; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 pack of (270 g) Puff pastry (refrigerated shelf)
2 Garlic cloves
3 Stem(s) Thyme
60 g Pistachio kernels
8 Tomatoes
6 TABLESPOONS black tapenade (glass)
6 Tl Balsamic cream
7-10 Tbsp salt, pepper
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Let the puff pastry rest for about 5 minutes at room temperature. Peel garlic. Wash the thyme and remove the leaves. Coarsely chop both with pistachios in the universal chopper.
2
Wash and slice the tomatoes.
3
Roll out the dough. Cut out 6 circles (approx. 12 cm Ø) and place on a baking tray lined with baking paper. Spread 1 tbsp. tapenade on each circle and sprinkle 1 tsp. balsamic vinegar on each circle. Spread tomatoes on top.
4
Season with salt and pepper, sprinkle with pistachio mix. Bake in a hot oven for about 15 minutes.