TOMATO OLIVE TARTS - APPETIZER
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
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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