Now this is an easy one. There’s no reason to not try this (unless you’re not a tomato, olive or hummus fan). I’ve made it a couple times already, for lunch and for dinner. It was in the October issue of Vegetarian Times magazine and is actually advertised as an appetizer, but instead of making it into 6-inch rounds, I just made one large “pizza”. And while the recipe called for cherry tomatoes, I used regular tomatoes on the vine.
The picture from Vegetarian Times is a much more appealing picture and very appetizer-worthy:
Mine? Not so much:
But it just gets eaten anyway, right? :-) The hubby and my oldest son liked it and even my mom tried it and thought it was good. The best part for me was it was quick and easy and good. I love recipes like that!
Cherry Tomato and Tapenade Tartlets
2 cups cherry tomatoes, halved
1 tsp. olive oil
1/4 tsp. herbes de Provence
1/2 17.3-oz. pkg. puff pastry, thawed
6 tsp. black olive tapenade
9 tsp. prepared hummus
1. Preheat oven to 425°F. Line baking sheet with parchment paper, or spray with cooking spray.
2. Toss cherry tomatoes with oil and herbes de Provence in small bowl. Season with salt and pepper, if desired. Set aside.
3. Cut puff pastry into 6 31/2-inch rounds, and transfer rounds to prepared baking sheet. Prick rounds with fork.
4. Spread each puff pastry round with 1 tsp. tapenade, then 11/2 tsp. hummus. Top each tartlet with 8 cherry tomato halves. Bake tartlets 20 minutes, or until crusts are browned on bottom and edges. Serve warm or at room temperature.
Per tartlet: Calories: 176, Protein: 3g, Total fat: 12g, Saturated fat: 3g, Carbs: 15g, Cholesterol: mg, Sodium: 255mg, Fiber: 2g, Sugars: 2g