Apricots and black olives tapenade puff pastry


Photo : Valerie Szewczyk

In summer, we dare bright colors, we travel to explore new destinations. We change our rhythm of life when you are holidays, and we also dare in our kitchen ! It's time to change our habits, and to play with flavors too ! My last cooking adventure was to combine two Mediterranean produces : apricots and olives. Here is the recipe :

INGREDIENTS (8 individual tarts) 
Puff pastry
10 apricots
fresh thyme
150g unpitted black olives
30g marinated anchovies
1 garlic clove
ground pepper
10ml lemon juice (fresh squizzed lemon)
50ml olive oil.

Photo : Valerie Szewczyk


DIRECTIONS : 

Prepare the tapenade (black olive purée) : Drain the olives. Peel the garlic, cut in half and remove the germ. Put all ingredients into the bowl of a mixer. Mix while adding the olive oil slowly. Add lemon juice. Season with ground pepper. Do not salt as anchovies are already salted.

Preheat the oven to 200°C (400°F).

Roll out the puff pastry, cut it into squares about 3 inches. Spread the olives purée on the dough, but leave 1/3 inch of pastry on the edge. Cut the apricots into small quarters and top pastry with fruits on olives purée.
Bake 15 to 20 minutes. 
Serve cold.

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