Tapenade and Fish Tart
Tapenade and Fish Tart
Ingredients
- ½ lb (225 g) store-bought frozen puff pastry, thawed
- 3 tbsp (45 ml) black olive tapenade
- 1 tilapia fillet, about ¼ lb (115 g), cut into thin slices
- 1/2 small red onion, thinly sliced
- Fresh parsley (optional)
- Olive oil, to taste
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a floured work surface, roll out the dough into a 10-inch (25 cm) square. Cut the dough into 3 strips. Place them on the baking sheet, spacing them out.
- Spread the tapenade on the dough. Place the fish slices on top, perpendicular to the dough, make sure the fish slices aren’t touching. Scatter the onion randomly over the dough. Season with salt and pepper.
- Bake for 20 minutes or until the pastry is golden brown.
- Immediately cut the pastry strips into rectangles so that there is one slice of fish per bite. Sprinkle with parsley and drizzle with oil. Serve with white wine coolers, if desired.
Tapenade and Fish Tart