Tartelette aux Tomates et à la Tapenade

[andi]

Tartelette aux Tomates et à la Tapenade

INGREDIENTS:
1 sheet frozen puff pastry, thawed according to package directions
4 Tablespoons olive tapenade
3/4 lb. - 1 lb. cherry tomatoes
1/2 cup mascarpone cheese

PREPARATION:
Preheat the oven to 425F.
[ 1. Roll out the defrosted puff pastry. Using a small plate or bowl cut out 4 6-inch circles.

2. Place the rounds on a baking stone or on a lightly greased baking sheet that has also been sprinkled with some water.

3. Using the tip of a sharp knife, make a shallow cut (not all the way through) about 1/4-inch from the edge. This will form a ridge while baking.

4. Cut half of the cherry tomatoes in half.

5. Spread each round with 1/2 tablespoon of the tapenade, keeping it inside the rim.

6. Pile the tomatoe halves and the whole tomatoes on top of the tapenade. Keep them inside the rim also.

7. Place in oven and bake 20 minutes. The pastry should be risen and golden colored. Remove from oven.

8. Spoon the mascarpone in the center of the tomatoes and dot with the remaining tapenade. Return to oven and bake for another 10 minutes, or until the cheese has melted.
To serve:
Serve the tarts warm from the oven.

[Happygoin]

Andi, anything with mascarpone cheese, is definitely alright with me, Every single one of the million calories is worth it. This sounds yummy.

[jpcat]

Thanks, Andi. Will try this at our next dinner party. Always on the lookout for good veggie recipes. This sounds so yummy!

[jpcat]

Andi - just wanted to report that I've made a vegan version of this a few times to raves (from non-vegans even!) I substituted fresh pizza dough for the puff pastry and eliminated the mascarpone.

Just spread the dough into a rectangle on a parchment paper-lined baking sheet, top with a layer of olive tapanade (Whole Foods in the US carries a good olive-garlic version.) and top with sliced sweet cherry tomatoes. Bake for 20-25 minutes at 400 degrees. Cut into appetizer size pieces. So easy and so good!