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Recipes
August 2008

Tomato and Tapenade Tartlets

By Dorie GreenspanPhotography by Aya Brackett
Image may contain Food Bread Pancake Meal Pita and Dish

“When tomatoes are at their peak, I could eat them three times a day and straight from the vine. But every once in a while, it’s nice to give them a little special attention. When that time comes, this is the recipe I turn to. It’s a tartlet that looks like it takes all day to make, but is really a quickie. It’s warmed in the oven for such a short time that the tomatoes never lose their fresh-picked taste and texture. I serve these as a first course at dinner or with a salad as the main event at lunch.” —Dorie Greenspan

To keep this dish vegetarian, make sure the tapenade is not made with anchovies. 

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

1

17.3-ounce package frozen puff pastry (2 sheets), thawed

1

/2 cup (about) green- or black-olive tapenade*

5 to 6

ripe medium tomatoes, preferably assorted colors, cut into 1/4-inch slices

12

ounces fresh mozzarella cheese, thinly sliced

Fleur de sel or coarse kosher salt

Extra-virgin olive oil

Balsamic vinegar

18

small fresh basil leaves

6

green or black olives, pitted, sliced

Need to make a substitution?

Preparation

  1. Step 1

    Position racks in top third and bottom third of oven. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Working with 1 pastry sheet at a time, roll out on floured surface to 13-inch square. Using 6-inch-diameter plate, cut out 4 rounds from 1 sheet and 2 rounds from second sheet (reserve remaining pastry for another use). Transfer 3 rounds to each baking sheet. Pierce each round with fork. Top rounds with another sheet of parchment. Place another baking sheet atop parchment on each sheet.

    Step 2

    Place 1 baking sheet stack on each rack in oven and bake 10 minutes. Rotate baking sheets and bake until rounds are golden, about 10 minutes longer. Using oven mitts, carefully remove top baking sheets and top sheets of parchment. Continue baking pastries until deep golden, about 3 minutes longer. Transfer sheets to rack to cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

    Step 3

    Increase oven temperature to 450°F. Spread generous tablespoon tapenade over each pastry round, leaving 1/2-inch border around edges. Alternate 4 tomato slices with 4 mozzarella slices atop each pastry in pinwheel pattern. Bake just until cheese begins to melt, about 2 minutes. Sprinkle with fleur de sel and pepper, then drizzle with olive oil and balsamic vinegar. Arrange a few basil leaves and olive slices atop each tartlet and serve immediately.

    Step 4

    *A thick paste or spread made from brine-cured olives, capers, anchovies, and various seasonings; available at some supermarkets and at specialty foods stores and Italian markets.

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