Tapenade and anchovy puffs

Recipe: Tapenade and anchovy puffs

Tapenade and anchovy puff pastry recipe, I like the puff pastry with character, with the anchovies a recipe with taste. The puff pastry will drink the oil of the tapenade and delicately perfume itself. Small colorful puff pastry, eaten in a few minutes. For the black tapenade, the ideal is to use black Greek olives, those which are a little withered, they have a different taste from the others and enhance the black olive tapenade. Tapenade and anchovy puff pastry you can program them in a dinner aperitif. It’s good to include a fish part when planning an appetizer that’s going to last. Of course with such tasty puff pastry, you will have to choose a good fresh rosé to consume in moderation in any case if you take the wheel.

Recipe ingredients

Tapenade and anchovy puff pastry recipe for 100 mini tarts:
1 box of black olives
2 puff pastry rolls
6 tablespoons of olive oil
½ teaspoon of black pepper
½ teaspoon of salt
2 teaspoons of garlic
½ teaspoon ground ginger
½ teaspoon ground cumin
2 teaspoons of sesame seeds
2 egg yolks
Salt and pepper

Instructions

Heat the oven to 180 °
Roll out the puff pastry then cut the prints.
Place each impression in the mold.
Flatten the dough and prick the bottom with a fork.
Spread the edges of the tarts with the egg yolk.
Pitted the black olives.
Add all the ingredients to your blender.
Pour in half of the olive oil.
Mixer.
Add the oil according to the desired texture, be careful not too liquid, this should not soak the dough.
Fill a bag with a 12 non-serrated nozzle.
Pour the tapenade into each mini tart.
Place half of anchovy in each part.
Place in a hot oven at 180 ° for 15 minutes