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Provencal Tarts

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  • Complexity: easy


  • 1 sheet frozen puff pastry, thawed
  • ½ favorite tapenade (black olive or sun dried tomato)
  • Feta cheese crumbles
  • Fresh thyme for garnish


  1. Pre heat oven to 425F

  2. Cut puff pastry into 16 even squares

  3. Lightly press a square into cup of sprayed mini muffin pan

  4. Spoon scant tsp of mixture into dough cup

  5. Bake for 12-15 minutes until golden and puffed

  6. Garish with thyme and serve warm

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