Tomato Olive Tarts Appetizer Recipes

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TOMATO OLIVE TARTS - APPETIZER



Tomato Olive Tarts - Appetizer image

There are a few steps to this recipe, but don't be put off. There is nothing complicated, and you will love the result. As a bonus, the little tart shells are a bit like savoury shortbread so you can serve those on their own. And, if you make too much olive tapenade, it will keep for a few days in the fridge.

Provided by Carolyne Kauser-Abbott

Categories     Appetizer

Time 55m

Number Of Ingredients 19

250 g (1 cup) Flour
125 g (1/2 cup) Grated parmesan cheese
125 g (1/2 cup) melted butter
1 Egg
a pinch of Salt
3 heirloom tomatoes (washed and chopped)
2 tbsp Dijon Mustard
olive oil
to taste Salt and Pepper
a small bunch Fresh Thyme
350 g (2 cups) Green Olives (pitted)
50 g (2 oz) Pine nuts (lightly grilled)
a handful of Fresh Basil (washed)
1 can Tuna in oil (drained)
2 tsp Capers
50 ml (1/4 cup) olive oil
Pepper
2 rounds fresh goat cheese
2 cups Mixed Greens

Steps:

  • Mix the flour, parmesan cheese, butter, egg and salt all together until combined.
  • Shape dough to the size of your molds (muffin tin or another pan).
  • Bake 10 minutes at 350F° to brown slightly.
  • Once out of the oven, spread 2 tablespoons of Dijon mustard on the crusts.
  • Chop the tomatoes and put aside.
  • Taste an olive and if too salty soak them in a bowl of water for an hour.
  • In a mixer, add the drained olives, tuna and capers, the slightly grilled pine seeds, a handful worth of fresh basil leaves, olive oil and pepper.
  • Mix it all together to form a paste.
  • If the mixture is too dry add a little more oil.
  • Scoop the tapenade into your pastry shells.
  • Add the chopped tomatoes on top of the tapenade.
  • Drizzle with olive oil, add salt, pepper and thyme.
  • Top with a piece of goat cheese.
  • Put the tarts back in the oven for 25 minutes.
  • Serve barely warm with seasonal lettuce.

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