Provencale Tarts

For quick frilly edges on these fancy filled appetizer cups, use a fluted pastry wheel to cut the puff pastry.

Provencale Tarts Enlarge Image
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2 users rated this recipe an average rating of 2.5
Makes:
16 servings
Prep:
20 mins
Bake:
12 mins
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Provencale Tarts

Ingredients
1/2
17.3 ounce package frozen puff pastry (1 sheet)
1/3
cup purchased tapenade
8
cherry tomatoes, quartered
1/2
8 ounce package crumbled feta cheese
 
Fresh herb sprigs (optional)

Directions

  1. Thaw puff pastry according to package directions. Cut into sixteen 2-1/2-inch squares. Place each square in a 2-1/2-inch muffin cup. Place about 1 teaspoon of the tapenade on each square. Top with two cherry tomato quarters and some of the feta cheese.
  2. Bake in a 425 degree F oven for 12 to 15 minutes or until pastry is puffed and golden brown. Remove from muffin cups. Garnish with fresh herb sprigs, if desired. Serve warm. Makes 16 appetizer servings.

Nutrition Facts

(Provencale Tarts)
    Per serving:
  • 92 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 6 mg chol.,
  • 174 mg sodium,
  • 6 g carb.,
  • 0 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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