Olive Tapenade Puff Pastry Mini Tarts
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- sheet puff pastry, thawed to room temperature
- 1/2 c
- olive tapenade (green or black) **(from a jar or make your own by coarsely chopping fresh olives)
- cherry tomatoes
- 1 c
- shredded parmesan, havarti, or cheddar cheese, or a combo
1Preheat oven to 425 deg. F.
2Thaw puff pastry sheet (overnight in the fridge is best) to room temp. Lay it out and cut it into 16 small squares.
3Place each square in a greased muffin cup (use more than one pan).
4Coarsely chop tomatoes. Mix tapenade and tomatoes together, and fill each muffin cup evenly with some of the mixture. Top each evenly with some of the shredded cheese.
5Bake at 425 deg. F. for 12-15 minutes, until they are puffed and golden brown and cheese topping is bubbly and melted.
6Remove from muffin cups and serve!