This is another one of those recipes that I can put together using pantry staples. I always keep different kinds of olives in my pantry, frozen puff pastry thawed in the refrigerator and whole milk ricotta or soft goat cheese in the cheese drawer.

Even though I make my own tapenade, you can even use readymade store bought tapenade in a pinch.

The saltiness of the olives, the freshness of the lemon zest, the creaminess of the ricotta or goat cheese on rich puff pastry combine for a delectable appetizer. It’s also vegetarian and looks close enough to pizza to entice picky eaters (aka kids). In fact, I think this would be a great afternoon or after school snack.

It’s simple, tasty and I guarantee that there will be no leftovers.

In bowl of a food processor, pulse the olives, garlic, lemon juice, lemon zest, and olive oil into a coarse paste.

Even though I make my own tapenade, you can even use readymade store bought tapenade in a pinch.

Bake 20-25 minutes. The pastry will be puffed and deep golden on the edges.

OLIVE TAPENADE TART WITH RICOTTA CHEESE

EVENT: 2nd Annual Apps & Alcohol

YIELDS: One 8 X 10-Inch Tart. Cut Into Small Squares as Part Appetizer Platter or Larger Squares as First Course

Ingredients

1 cup mixed olives, black and green, pitted

1 clove roasted garlic, minced

2 teaspoons lemon juice

1 teaspoon lemon zest

1 tablespoon olive oil

1 sheet frozen puff pastry, thawed

1/3 cup whole milk ricotta cheese or soft goat cheese

1 large egg

1/2 teaspoon water

All-purpose flour for rolling

Equipment

Rimmed baking sheet lined with parchment paper

Directions

1. Preheat oven to 425 degrees.

2. In bowl of a food processor, pulse the olives, garlic, lemon juice, lemon zest, and olive oil into a coarse paste. Set aside.

3. On a lightly floured surface, roll the puff pastry into a 9X12-inch rectangle.

4. Transfer pastry to a rimmed baking sheet lined with parchment paper.

5. Prick the pastry all over with a fork leaving a 1-inch border on all four sides.

6. Spread the olive tapenade evenly on the pastry leaving the 1-inch border clear. Top with dollops of the ricotta cheese. Gently fold over the 1-inch border.

7. Beat the egg with a 1/2 teaspoon water.

8. Brush border with egg wash.

9. Bake 20-25 minutes. The pastry will be puffed and deep golden on the edges.

10. Let cool and cut with pizza cutter.

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