Tomato and tapenade galette

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

Ingredients 11
Servings 6


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


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

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