PEPPADEW® Mini Tartlets

Great flavour combination, sweet and tangy with tangy nuances that sweep the palate.

  • Preparation Time6 mins
  • Cooking Time20 mins
1 sheet ready rolled puff pastry
75 g black olive tapenade
40 g PEPPADEW® Sweet Piquanté Peppers Mild/Hot Whole drained and chopped finely
50 g goats’ cheese, crumbled
1 tbsp fresh thyme, leaves picked
1 egg, beaten
Basil leaves, to garnish
  1. Preheat oven to 180°C.     
  2. Line two baking trays with baking parchment.     
  3. Use a pastry cutter to cut the pastry into 2-inch fluted squares or be creative with different shapes for different occasions, and using a sharp knife, gently carve a border 1 cm from the edge, being careful not to cut all the way through, then transfer to the lined baking trays.     
  4. Spread the tapenade on the centre of the squares then crumble over the goats’ cheese, sprinkle over the Sweet Piquanté Peppers and top with a sprig of thyme.     
  5. Brush the sides of the pastry with the beaten egg and transfer to the oven. Bake for 15-20 minutes until the pastry is golden and cooked through.     
  6. Allow to cool slightly then serve with the basil leaves as a garnish. Can also be served cold.


A firm favourite for canapés or easy appetizers. Replace with GOLDEW® Sweet Peppers Whole or Chopped for no heat.


Recipe courtesy of PEPPADEW®