Tomato and Tapenade Tarts

These tarts are simple and easy to make, yet they never fail to impress. Serve them as an appetizer for a Meditteranean meal in the winter, or as a light picnic snack in the summer.

Tomato and Tapenade Tarts

4 to 6 servings

1 pound puff pastry dough, thawed(you may use precut store bought pastry tart shells as well)
1/2 cup kalamata olive tapenade
1 1/2 pounds cherry tomatoes
1/2 cup mascarpone cheese (or mozzarella)

Preheat oven to 425° F. Lightly grease a cookie cheet and sprinkle with water. Roll out the pastry dough on a lightly floured surface and cut out rounds using a cookie cutter, or a small plate and a sharp knife.

Transfer the puff pastry to the cookie sheet. Using the tip of a sharp knife, mark a shallow cut 1/2 inch from the edge of each round to form a rim.

Reserve half of the tapenade and spread the rest over the pastries, inside the rim. Cut the tomatoes in half and pile them on top of the tapenade, also inside the rim. Season lightly with salt.

Bake the tarts for 20 minutes, until the pastry is risen on the outside and golden. Spoon the rest of the tapenade into the tarts and dot with mascarpone (or mozzarella if using), then season with black pepper. Bake for 10 more minutes until the mascarpone has melted. Serve warm.


food recipe tapenade tomato tart personal chef ReMARKable Palate