Petits Pâtés Aux Olives (Little Olive Tarts)

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Total Time
45mins
Prep
25 mins
Cook
20 mins

A Williams-Sonoma French puff pastry appetizer similar to those "served in the beach resort of Saint-Tropez". I have made these according to the directions and then made bite-size nibbles with an assortment of Mediterranean olives from the supermarket olive bar.

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Ingredients

Nutrition
  • 1 12 cups large-size brine-cured black olives, plus a few chopped for garnish (optional)
  • 3 tablespoons olive oil
  • 3 12 ounces goat cheese, mature
  • 1 tablespoon finely chopped rosemary, plus
  • 6 small rosemary sprigs
  • 1 lb phyllo dough, thawed
  • 1 egg, slightly beaten

Directions

  1. Pit the olives and mince well. Place in a small bowl and add the olive oil, goat cheese and mash to lightly mix then add the chopped rosemary. Preheat the oven to 375° and lightly oil a baking sheet.
  2. Roll out pastry on a lightly floured suface to 1/4 inch thick. Cut six 5-in circles then six 4 1/2 circles of pastry dough. Use small plates as templates. Place the six smaller rounds on the baking sheet.
  3. Spoon the olive mixture into the centers of the small rounds distributing the mixture well. Brush the edges with beaten egg. Cover each round with a larger one. Press edges to seal and brush tops with the last of the beaten egg.
  4. Bake the pastries until golden brown, avout 20 minutes.Cool slightly before serving; ganish with chopped olives and rosemary sprig.