Black Olive & Goats Cheese Tartlets


The tapenade is a very simple paste to make and is delicious to have on hand to add a sense of the Mediterranean to your life. This paste can be stored in the fridge for up to seven days, but store in a sterilised jar in the fridge.

Preparation time: 0 minutes

Cooking time: 0 minutes

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Serves: 12 people

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Black Olive Tapenade


  1. Preheat the oven to 180°C/350°C/gas mark 4.
  2. Roll out some of the puff pastry and cut out large discs with a biscuit cutter
  3. Grease a 12-cup muffin tray or small ramequin and secure a disc of puff pastry in each cup/ramequin.
  4. Fill the cup with baking peas, and blind bake for 10-15 minutes. (this will partially bake the pastry and hold it in desired shape).
Black Olive Tapenade
  • Add all the ingredients into a food processor and blitz for 2-3 minutes until a suitable smooth consistency is achieved.
  • If you would like to alter the consistency you can add a little extra olive oil to the pureé.
  1. Spoon in each a teaspoonful of tapenade, top with some goats cheese and half a black olive.
  2. Place in the preheated oven for 10 minutes approximately until the pastry is golden.
  3. Remove from the tin with a palette knife immediately.
  4. Grind some fresh black pepper corns and sprinkle over each tartlet.
  5. Serve immediately.

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