Tomato Olive Tarts - Appetizer
There are a few steps to this recipe, but don't be put off. There is nothing complicated, and you will love the result. As a bonus, the little tart shells are a bit like savoury shortbread so you can serve those on their own. And, if you make too much olive tapenade, it will keep for a few days in the fridge.
For the Tomato Tart:
- 250 g (1 cup) Flour
- 125 g (1/2 cup) Grated parmesan cheese
- 125 g (1/2 cup) melted butter
- 1 Egg
- a pinch of Salt
- 3 heirloom tomatoes washed and chopped
- 2 tbsp Dijon Mustard
- olive oil
- to taste Salt and Pepper
- a small bunch Fresh Thyme
For the Green Olive Tapenade:
- 350 g (2 cups) Green Olives pitted
- 50 g (2 oz) Pine nuts lightly grilled
- a handful of Fresh Basil washed
- 1 can Tuna in oil drained
- 2 tsp Capers
- 50 ml (1/4 cup) olive oil
Topping and Serving:
- 2 rounds fresh goat cheese
- 2 cups Mixed Greens
Prepare the Tart Shells:
Mix the flour, parmesan cheese, butter, egg and salt all together until combined.
Shape dough to the size of your molds (muffin tin or another pan).
Bake 10 minutes at 350F° to brown slightly.
Once out of the oven, spread 2 tablespoons of Dijon mustard on the crusts.
Chop the tomatoes and put aside.
Prepare the Green Olive Tapenade :
Taste an olive and if too salty soak them in a bowl of water for an hour.
In a mixer, add the drained olives, tuna and capers, the slightly grilled pine seeds, a handful worth of fresh basil leaves, olive oil and pepper.
Mix it all together to form a paste.
If the mixture is too dry add a little more oil.
Prepare the Tarts:
Scoop the tapenade into your pastry shells.
Add the chopped tomatoes on top of the tapenade.
Drizzle with olive oil, add salt, pepper and thyme.
Top with a piece of goat cheese.
Put the tarts back in the oven for 25 minutes.
Serve barely warm with seasonal lettuce.