Cherry Tomato and Tapenade Tartlets Recipe | Vegetarian Times Skip to main content

Cherry Tomato and Tapenade Tartlets

Three Mediterranean pantry staples—tapenade, hummus, and herbes de Provence—are used to make these individual appetizers that got high marks from the VT staff. Serve on a bed of greens dressed with balsamic vinaigrette, and follow with a vegetable-laced stew.



Ingredient Line: 
2 cups cherry tomatoes, halved
Ingredient Line: 
1 tsp. olive oil
Ingredient Line: 
¼ tsp. herbes de Provence
Ingredient Line: 
½ 17.3-oz. pkg. puff pastry, thawed
Ingredient Line: 
6 tsp. black olive tapenade
Ingredient Line: 
9 tsp. prepared hummus


1. Preheat oven to 425°F. Line baking sheet with parchment paper, or spray with cooking spray.

2. Toss cherry tomatoes with oil and herbes de Provence in small bowl. Season with salt and pepper, if desired. Set aside.

3. Cut puff pastry into six 3 1/2-inch rounds, and transfer rounds to prepared baking sheet. Prick rounds with fork.

4. Spread each puff pastry round with 1 tsp. tapenade, then 1 1/2 tsp. hummus. Top each tartlet with 8 cherry tomato halves. Bake tartlets 20 minutes, or until crusts are browned on bottom and edges. Serve warm or at room temperature.

Nutrition Information: 

3 g
Total Fat: 
12 g
Saturated Fat: 
3 g
15 g
0 mg
255 mg
2 g
2 g
Serves 6

Comments on this Recipe

These are scrumptious. Made them a second time with pesto instead of tapenade.

Try this

made these tonight and they were delicious!

One of my all-time favorites - easy and delicious!