It’s been quite awhile since I’ve made an assigned French Friday with Dorie recipe but this tomato covered tartlet made with purchased puff pastry looked like an easy and delicious way to take advantage of a surplus of tomatoes. We enjoyed our tartlet for an appetizer last night before dinner but I also think it would make a nice lunch served with a light green salad. It’s sort of an Italian/French hybrid with a caprese salad on top of a traditional puff pastry base. After brushing on a thin layer of tapenade, I had fun arranging slices of tomato, mozzarella with torn sweet basil leaves on top of the small tartlet. I decided to make it the same size as a baking sheet that fits in my small convection oven as I didn’t want to turn on the oven to bake during our warm Summer week. I brushed on a thin layer of olive oil with a sprinkle of sea salt and freshly ground pepper before serving. It was a success and I will make this simple puff pastry tartlet again, maybe with figs, aged goat cheese and a drizzle of balsamic vinegar for a quick appetizer.
Please check out this link to French Fridays with Dorie to see an array of tartlets and if you like, consider picking up a copy of Around My French Table by Dorie Greenspan and cooking along with this group.
Adapted from Around My French Table by Dorie Greenspan
- 1 sheet frozen puff pastry(about 8 & 1/2 ounces), thawed
- 1/3 cup tapenade, I used California Harvest black olive tapenade
- 2-4 ripe heirloom tomatoes, various sizes and varieties, cut into bite size pieces
- 1-8 ounce container fresh mozzarella, cherry size-cut in half
- Olive oil for drizzling or brushing on top
- Sea salt and freshly ground black pepper
- Fresh sweet basil leaves, about 20 small leaves torn in half
- Balsamic vinegar, optional for drizzling
- Preheat the oven to 400°F
- Roll the puff pastry into a slightly bigger shape, I made a shape that fit on a 1/4 baking sheet.
- Roll over the edges to make a border and prick the bottom all over with a fork.
- Line the baking sheet with parchment paper, lay the puff pastry on top and cover with another sheet of parchment, top with another baking sheet or pan to weigh the dough down.
- Bake for 15 minutes, remove the top baking sheet and parchment, continue to bake until puff pastry is browned.
- Remove from the oven and cool on a rack.
- Spread a thin layer of tapenade on the puff pastry.
- Arrange the tomatoes, mozzarella and basil leaves on top, drizzle or brush on olive oil.
- Season with sea salt and pepper, drizzle on balsamic vinegar, if you like.
- Serve cut in small pieces for appetizers or larger pieces for a starter or for lunch.