Cherry Tomato and Tapenade Tartlets - 15g Carbs, 2g Fiber, 2g Sugar
From: Vegetarian Times - October 2011 p.30
Three Mediterranean pantry staples—tapenade, hummus, and herbes de
Provence—are used to make these individual appetizers that got high
marks from the VT staff. Serve on a bed of greens dressed with
balsamic vinaigrette, and follow with a vegetable-laced stew.
Vegan
30 minutes or fewer
Serve: 6
2 cups cherry tomatoes, halved
1 tsp olive oil
1/4 tsp herbes de Provence
1/2 (17.3 oz pkg) puff pastry, thawed
6 tsp black olive tapenade
9 tsp prepared hummus
1. Preheat oven to 425 degrees F. Line baking sheet with parchment
paper, or spray with cooking spray.
2. Toss cherry tomatoes with oil and herbes de Provence in small
bowl. Season with salt and pepper, if desired. Set aside.
3. Cut puff pastry into 6 - 3 1/2-inch rounds, and transfer rounds
to prepared baking sheet. Prick rounds with fork.
4. Spread each puff pastry round with 1 tsp. tapenade, then 1 1/2 tsp
hummus. Top each tartlet with 8 cherry tomato halves. Bake tartlets
20 minutes, or until crusts are browned on bottom and edges. Serve
warm or at room temperature.
October 2011 p.30
Serve: 6
Serving Size: 1 Tartlet
Nutrition per Serving:
176 Calories, 12g Total Fat, 3g Saturated Fat, 0mg Cholesterol,
3g Protein, 255mg Sodium, 15g Carbs, 2g Fiber, 2g Sugar
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