Monday, July 6, 2015

Tapenade Tarts

Tapenade Tarts
I've been a member of the Secret Recipe Club for a couple of years now, and have had so much fun making and blogging about some of the great recipes I've found through the club. Many of the recipes I've found are now in my baking rotation.   I love the variety of recipes that are blogged about. You have everything from soup to nuts and every variation in between.

CookLisaCook was my assigned blog this month, and even though they have a restrictive diet due to allergies and food sensitivities, I managed to bookmark quite a few recipes, and then there were the couple I made as well.  I have friends who eat gluten free so I am always on the lookout for recipes that I can make for them.  And there were a lot on here.  And lots more for me to explore.

I was all set to make the Tandoori Wings for Tapas this past month,but when I went to the store to buy wings, the price of the wings was as much as the chicken breasts.

What's up with that?    So I decided against it.
Next time those wings go on sale I'm stocking up. I want to make the Tandoori version as well as all the other ideas I have for wings.

I also bookmarked her Zucchini Hummus recipe,  I made  it for a gathering I go to, but time got in my way and I ended up not going.  But since I'd made it, I just had it for lunch.
Well, I needed to eat lunch anyway...

And those Plantain Wraps, well, let me just say I'm making them  as soon as I can get some Plantains.  I tried to find some last week when I went to the 'big' city but none of the places I went to had any. sigh

I'd also bookmarked this recipe Tapenade Tarts, cause, gee, I love Puff Pastry and usually have some in my freezer.  You can do so much with it, and I do a lot with it.
So I made the Tarts and they did go over well.  Although I had adventures in the kitchen that day.   All day long.
 And I did switch it up, just a little.  I added a drizzle of finely chopped basil to them and that really made the tart yummier.  Printable recipe follows at the end, but in the meantime, here's the steps you need to follow.

Unfold the pastry and roll out a little.  Cut each sheet into thirds along the fold lines, and then each of those sheets into thirds.   You'll end up with nine pieces for each sheet.
Grease the muffin tins you'll be using. (I forgot this step and it was rather interesting getting the baked tarts out of the tins) ]
Tapenade Tarts
Place a teaspoonful of Tapenade or Pesto into the bottom of each tart shell, then top with a few pieces of tomato and feta cheese.  Bake at 400 degrees for about 15-18 minutes or until the tarts are browned. 


Tapenade Tarts
Take out of oven and let cool a little, then serve either warm or at room temp.  Just before serving sprinkle with a little chopped fresh Basil.

And because I forgot to spray the pan first, I had fun removing the tarts, but with the aid of a very sharp paring knife, I managed.
I did serve them at Tapas last month, and they were popular.

Tapenade Tarts




Yield: 8-12 servings

Tapenade Tarts

prep time: 10 MINScook time: 18 MINStotal time: 28 mins
These are perfect little bites to have at cocktail hour or anytime.

INGREDIENTS:


  • 2 sheets Puff Pastry, thawed and unfolded
  • 1 package Feta Cheese (4 oz. size)
  • Grape Tomatoes, cut in half or quarters
  • Tapenade or Pesto (use your own homemade or bought)
  • 1/2 cup Basil Leaves, chiffonaded

INSTRUCTIONS:


  1. Unfold the pastry and roll out a little. Cut each sheet into thirds along the fold lines, and then each of those sheets into thirds. You'll end up with nine pieces for each sheet. 
  2. Grease the muffin tins you'll be using. Place a teaspoonful of Tapenade or Pesto into the bottom of each tart shell, then top with a few pieces of tomato and feta cheese. 
  3. Bake at 400 degrees for about 15-18 minutes or until the tarts are browned.
  4. Sprinkle a little Basil on top before serving.
Created using The Recipes Generator

Lots more recipes to look at here.

 
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

9 comments:

  1. These little tarts are so cute! Love. :) And they look super tasty too! Just wanted to let you know that I had your blog this month...I made your peanut butter cookies - they were SOOOOOOO good! Thanks for a great recipe. :)

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    1. Thank you and also thanks for reminding me I had the recipe for the Peanut Butter Cookies on my blog. Those cookies are so good, I think I need to make some, soon.

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  2. These look heavenly!! I'm a member of a local wine club, so I'll have to make these for our next gathering.

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    1. A nice crisp Marlbourough Savignon Blanc would go so well with these. Or maybe even a fruity rose? Let me know what you think would go with these little tarts of goodness.

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  3. What a perfect and simple little nibble to whip up. I love tapenade!!

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    Replies
    1. Me too, and I got a new way to use it as well. Always a win win for me.

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  4. Fantastic appetizer for summer!!! I love this - it so perfect for something easy and delicious to throw together for guests.

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    Replies
    1. Easy is always a plus, I think. And it doesn't hurt that it also tastes good.

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  5. What a great idea - they look delicious!

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