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Olive and cheese pastries

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 7
Servings 12
Time 25 min


  • 800
    frozen puff pastry, defrosted
  • 160
    olive tapenade
  • 350
    cherry tomatoes, halved or sliced depending on size
  • 300
    feta, crumbled or goats cheese, thinly sliced
  • 24
    olives, de-pipped and sliced
  • freshly ground black pepper, to taste
  • fresh thyme, to garnish


15 min
Unroll the pastry and cut each sheet into 4 pieces crosswise and 3 lengthwise. Arrange pieces a little apart on two dampened baking sheets. Spread the tapenade inside each square. Top with tomatoes and cheese. Sprinkle with freshly ground black pepper. Bake in preheated oven for 12 to 15 minutes until puffed and golden. Garnish with olives and thyme and serve warm or cold.

Read more on: bake  |  fruit

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