Black Olive & Goats Cheese Tartlets

Black Olive & Goats Cheese Tartlets Black Olive & Goats Cheese Tartlets
The tapenade is a very simple paste to make and is delicious to have on hand to add a sense of the Mediterranean to your life. This paste can be stored in the fridge for up to seven days, but store in a sterilised jar in the fridge.
12 people 0 minutes 0 minutes


  • 150 g Black Olive Tapenade (recipe below)
  • 10 - Black Olives halved
  • 0 - Black Pepper
  • 1 packets Filo Pastry
  • 450 g SuperValu Goats Cheese

Black Olive Tapenade

  • 3 - Anchovies (tinned)
  • 150 g Black Olives (stoned)
  • 2 cloves SuperValu Garlic
  • 0 - SuperValu Lemon juiced
  • 150 ml SuperValu Olive Oil


  1. Preheat the oven to 180°C/350°C/gas mark 4.
  2. Roll out some of the puff pastry and cut out large discs with a biscuit cutter
  3. Grease a 12-cup muffin tray or small ramequin and secure a disc of puff pastry in each cup/ramequin.
  4. Fill the cup with baking peas, and blind bake for 10-15 minutes. (this will partially bake the pastry and hold it in desired shape).
Black Olive Tapenade
  • Add all the ingredients into a food processor and blitz for 2-3 minutes until a suitable smooth consistency is achieved.
  • If you would like to alter the consistency you can add a little extra olive oil to the pureé.
  1. Spoon in each a teaspoonful of tapenade, top with some goats cheese and half a black olive.
  2. Place in the preheated oven for 10 minutes approximately until the pastry is golden.
  3. Remove from the tin with a palette knife immediately.
  4. Grind some fresh black pepper corns and sprinkle over each tartlet.
  5. Serve immediately.
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