Tapenade and Fish Tart

Name: Tapenade and Fish Tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 bites
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

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Preparation 20 min
Cooking 25 min
Makes 12 bites

Nut-free
Egg-free

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

Preparation

- 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

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