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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.

Ingredients: 

Ingredients: 

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

Instructions: 

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: 

Calories: 
176
Protein: 
3 g
Total Fat: 
12 g
Saturated Fat: 
3 g
Carbohydrates: 
15 g
Cholesterol: 
0 mg
Sodium: 
255 mg
Fiber: 
2 g
Sugar: 
2 g
Yield: 
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!