Recipe Card

Tomato and Tapenade Puff Tarts


  • 1 x 500 g block Jus-Rol™ All butter puff pastry thawed
  • 4 tbsp tapenade
  • 6-7 firm but ripe tomatoes sliced
  • Salt & black pepper
  • Beaten egg to glaze
  • A little olive oil and a few basil or thyme leaves for garnish
  • A few fresh basil Leaves

Equipment required

  • Baking paper
  • Baking Sheet
  • 15cm plate
  • Pastry Brush


  1. Preheat oven to 220ºC (200ºC fan assisted)/425ºF/Gas 7.
  2. Divide the pastry into four equal quarters, roll out each one just large enough to cut out a 15 cm/6” disc.
  3. Place discs on a lined baking sheet, spread 1 tbsp. tapenade in centre of each leaving approx. a 1 cm/ ½” border all round. Cover with overlapping slices of tomato and season lightly. Brush borders with beaten egg and bake for 12-15 minutes until pastry risen and golden brown.
  4. Scatter with shredded basil or thyme leaves and drizzle with a little olive oil just before serving.