Tapenade and Tomato Croûte

Name: Tapenade and Tomato Croûte (Croûte de tapenade et tomates)
Yield: Serves 4
Cuisine: France
Ingredients: 125 g puff pastry (made with butter); 250 g small plum tomatoes, cut in half across - if using large plum tomatoes cut lengthwise into 4 oval slices; 90 g black olive tapenade; a sprinkling of olive oil; 30 g anchovy fillets (1 small tin)

Croûte de tapenade et tomates

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

You can make this with the leftovers of pastry after making a tart. It is extremely quick and easy.

Ingredients

125 g puff pastry (made with butter)
90 g black olive tapenade
250<

Europe
France
Pastry
Fish course
Lunch
Pescatarian
Mediterranean

Method

Heat the oven to 200°C. Roll out the pastry and cut into a rough oval. Spread it with tapenade, leaving a margin all the way round the edge. Place the tomatoes in lines, lengthwise and almost touching, on top of the tapenade, or arrange them in any pattern you may prefer. Place the anchovy fillets in lines between the tomatoes. Sprinkle or brush with olive oil. Bake for 20–25 minutes. Allow it