Name: Tapenade and tomato pastries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 (sheets) puff pastry; 1/2 cup (60g) seeded black olives; 2 teaspoon drained capers, rinsed; 2 teaspoon coarsely chopped fresh flat-leaf parsley; 2 teaspoon olive oil; 2 teaspoon fresh lemon thyme leaves; 2 tomatoes, sliced thinly; 30 gram feta cheese, crumbled; 1 tablespoon fresh oregano leaves

Ingredients

2 (sheets) puff pastry

1/2 cup (60g) seeded black olives

2 teaspoon drained capers, rinsed

2 teaspoon coarsely chopped fresh flat-leaf parsley

2 teaspoon olive oil

2 teaspoon fresh lemon thyme leaves

2 tomatoes, sliced thinly

30 gram feta cheese, crumbled

1 tablespoon fresh oregano leaves

Method

1.Preheat oven to 200°C/400°F. Line oven tray with baking paper.

2.Cut six 8.5cm rounds from each tray with baking paper. Place pastry sheet on tray; using fork, score rounds five times, cover with baking paper, place another oven tray on top of pastry rounds. Bake, covered with tray, about 10 minutes or until golden brown.

3.Meanwhile, blend or process olives, capers, thyme, parsley and oil until tapenade is just combined.

4.Divide tomato among pastry bases; top each with 1 rounded teaspoon of the tapenade. Sprinkle with cheese and oregano.