Tomato and tapenade galette

Recipe from: 6/10/2004 12:00:00 AM

Ingredients 11
Servings 6
Time

Ingredients

  • 150
    g
    black olives, pitted
  • 8
    anchovy fillets in oil, drained
  • 40
    g
    capers
  • 15
    ml
    Dijon mustard
  • 30
    ml
    olive oil
  • 400
    g
    frozen puff pastry, defrosted
  • 1
    egg, whisked
  • 9
    plum tomatoes, halved
  • fresh thyme
  • fresh basil
  • fresh rosemary
 

Method

 
Preheat the oven to 200 °C and grease a baking sheet.
Place the olives and anchovies in a food processor and pulse until the olives are coarsely chopped.
Add the capers and pulse five times.
Finally add the mustard and olive oil and pulse until the olives are just finely chopped.
Cut the puff pastry into six 15 x 6 cm rectangles and arrange them on a greased baking sheet.
Brush the edges of the pastry rectangles with the whisked egg, then spread with the tapenade (olive mixture), leaving a 1 cm border all round.
Top each pastry rectangle with three tomato halves and dot with more tapenade.
Bake for 20 to 25 minutes. Scatter with the herbs and serve immediately.
 

Read more on: starch  |  bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.