Mini Tartlets

MINI TARTLETS

4.5
(2)

Great flavour combination, sweet and tangy with tangy nuances that sweep the palate.

SERVING

Serves 4

PREP TIME

6 minutes

COOK TIME

20 minutes

SERVING

Serves 4

PREP TIME

6 minutes

COOK TIME

20 minutes

Ingredients

  • 1 sheet ready rolled puff pastry
  • 75 g black olive tapenade
  • 40 g PEPPADEW® Sweet Piquanté Peppers Mild/Hot Whole drained and chopped finely
  • 50 g goats’ cheese, crumbled
  • 1 tbsp fresh thyme, leaves picked
  • 1 egg, beaten
  • Basil leaves, to garnish

Method

  • Preheat oven to 180°C.
  • Line two baking trays with baking parchment.
  • Use a pastry cutter to cut the pastry into 2-inch fluted squares or be creative with different shapes for different occasions, and using a sharp knife, gently carve a border 1 cm from the edge, being careful not to cut all the way through, then transfer to the lined baking trays.
  • Spread the tapenade on the centre of the squares then crumble over the goats’ cheese, sprinkle over the Sweet Piquanté Peppers and top with a sprig of thyme.
  • Brush the sides of the pastry with the beaten egg and transfer to the oven. Bake for 15-20 minutes until the pastry is golden and cooked through.
  • Allow to cool slightly then serve with the basil leaves as a garnish. Can also be served cold.

Serving Suggestions

A firm favourite for canapés or easy appetizers. Replace with GOLDEW® Sweet Peppers Whole or Chopped for no heat.

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