
Tomato and Tapenade Puff Tarts
Keep it simple with this easy recipe for tomato and tapenade puff tarts – made with Jus-Rol’s all butter puff pastry and best served with green salad.
Quick Stats
Easy
4 servings
15 minutes bake time
Tomato and Tapenade Puff Tarts
Keep it simple with this easy recipe for tomato and tapenade puff tarts – made with Jus-Rol’s all butter puff pastry and best served with green salad.
Ingredients
- 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
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220ºC (200ºC fan assisted)/425ºF/Gas 7.
- Divide the pastry into four equal quarters, roll out each one just large enough to cut out a 15 cm/6” disc.
- 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.
- Scatter with shredded basil or thyme leaves and drizzle with a little olive oil just before serving.