1/4 tsp herbes de Provence
1/2 17.3oz pkg puff pastry, thawed
6 tsp black olive tapenade
9 tsp prepared hummus
1) Preheat oven to 425F. Line baking sheet with parchment paper, or spray with cooking spray.
2) Cut puff pastry into six 3 1/2-inch squares, and transfer squares to prepared baking sheet. Prick squares with fork.
3) Spread each puff pastry square with 1 tsp tapenade, then 1 1/2 tsp hummus. Top each tartlet with 8 cherry tomato halves. Sprinkle with herbes de Provence. Bake tartlets 20 minutes, or until crusts are browned on bottom and edges. Serve warm or at room temperature.
Review: I had not realized this was a recipe for an appetizer. And, I regret not having seen this recipe when I had my hummus party! This was incredibly tasty, and we ate all of them for dinner. Unfortunately, the tartlets were incredibly greasy. Mike had one fly off his plate and onto the floor! I couldn't imagine actually serving this at a party, since they left our hands such an oily mess. They did make my belly happy, though.
Adapted from:
http://www.vegetariantimes.com/recipe/cherry-tomato-and-tapenade-tartlets/
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