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Tomato and Tapenade Tart
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A delicious and easy appetizer… or great as a vegetarian option!
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Yield:
Prep Time:
Cook Time:
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4 Servings
10 Minutes
30 Minutes
Warm
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Ingredients: 1 17-oz pkg puff pastry sheets, thawed if frozen
4 Tbsp black or green olive tapenade
1 pint cherry tomatoes
olive oil
1 Tbsp Urban Accents Roma
Salt and pepper to taste
1/2 cup mascarpone cheese
Directions: Preheat over to 425°F. Grease a large baking sheet and sprinkle lightly with water. Place pastry sheets on top of each other and roll out on a floured surface; cut out four 6-1/2 inch rounds. Place rounds on baking sheet. Spread half of the tapenade on the rounds leaving a 1/2 inch space from the edge of each round. Cut tomatoes in half and place in a bowl. Drizzle with olive oil, Roma, salt & pepper. Pile the mixture into the puff pastry rounds. Bake for 20 minutes until the puff pastry is risen and golden. Add the remaining tapenade; then dollop with a spoonful of mascarpone cheese on each tart. Bake an additional 10 minutes until the mascarpone has melted.
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