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Little puff pastries with feta, tomatoes, and tapenade: the winning duo to impress at the aperitif
So here it is, this is kind of THE recipe I pull out when it’s aperitif time and I want to please without overcomplicating things. The kind of simple thing that always ends with “Oh but it’s so good, will you share the recipe?” Don’t worry, it’s super quick to make, I promise.
I love the salty taste of feta mixing with the tangy sweetness of tomatoes, and the tapenade… oh, the tapenade, it’s a personal crush that makes all the difference. Without it, it’s already good, but with it, it’s the jackpot of Mediterranean flavors.
Well, I warn you, I’m not 100% strict: sometimes I try with cherry tomatoes, sometimes with sun-dried tomatoes… and it always works. Basically, you do as you feel, but follow these steps anyway, it will save you from a flop.
Honestly, these little puff pastries aren’t just a recipe, they’re a moment. I guarantee they go fast, so prepare enough, or endure the desperate looks of your hungry guests.
Ingredients to succeed with your feta, tomato, and tapenade puff pastries
- 2 rectangular puff pastry sheets (don’t worry, store-bought ones work just fine)
- 200 g of feta (traditional Greek style, well crumbled)
- 150 g of tomatoes (I admit I prefer cherry tomatoes halved or sun-dried tomatoes for more flavor and less moisture)
- 4 teaspoons of tapenade (green, black, whatever you like, but I lean towards black here)
- 1 egg yolk for glazing (the detail that pleases visually)
- A bit of dried or fresh oregano to flavor (this one’s optional but it changes everything)
- Freshly ground pepper (I salt lightly, feta is often enough)
Essential tools for these aperitif puff pastries
- An oven preheated to 180°C (don’t forget this, or it won’t work as well)
- A sharp kitchen knife (to cut the dough easily)
- A baking sheet lined with parchment paper (saves time and cleanup!)
- A brush to glaze with the egg yolk
- A plate to crush the feta and mix with a fork
Prepare your feta and tapenade puff pastries: the perfect aperitif instructions
So, here’s how I do it. No fuss, just efficiency. I start by preheating the oven—I can’t count the times I realized I forgot to do that… So, 180°C, thermostat 6, here we go.
Then, I spread one puff pastry sheet well on the baking tray. I take my fork, crush the feta on a plate (I like it when there are still small bits) and spread it on the dough. Careful, though, don’t overload, or the dough softens.
Next, I cut the tomatoes into little pieces (with scissors, it’s so much easier than taking a knife and cutting laboriously). I sprinkle them over the feta, then place little dollops of tapenade, like a Mediterranean madeleine de Proust.
To flavor a bit, I sprinkle a touch of oregano and a turn of the pepper mill. Not too much salt, you have the feta for that. I cover with the second puff pastry sheet, which I then cut into squares. The egg yolk will glaze everything, for a nice golden shine.
The steps in list mode, to avoid confusion
- Preheat the oven to 180°C.
- Unroll a puff pastry sheet on a tray lined with parchment paper.
- Crush the feta on a plate, spread over the dough.
- Cut the tomatoes into small pieces and distribute them over the feta.
- Add small dollops of tapenade everywhere, according to your taste.
- Sprinkle a bit of oregano and lightly pepper.
- Cover with the second pastry sheet and cut into squares.
- Brush the pastries with the egg yolk.
- Bake for about 10 minutes, keeping an eye on the browning.
At my place, it’s also a tradition that the dough never browns evenly, so I check those rascals every 5 minutes, worse than for homemade pizza. But that’s the charm of homemade, isn’t it?
Why do these little puff pastries always have an impact?
The big advantage is the combination of textures: crispy and soft, salty and slightly sweet, fresh or dried herbs, and that umami touch from the tapenade. I love this contrast, and every time, it creates a real surprise.
And if you want to mix things up, you can replace the tapenade with a pesto rosso, or even try whole olives… you don’t have to always do the same thing. Sometimes, that’s what makes aperitif charm, this improvisation side.
Honestly, I’ve tested this recipe many times, and it always ends up unanimous, whether it’s a midday on the terrace or a spontaneous winter dinner. The trick is to have good products, that’s the key.
Must-have advantages of this recipe
- Quick and easy to prepare even at the last minute
- An explosion of Mediterranean flavors that everyone loves
- Simple ingredients, often already in your fridge or pantry
- An elegant presentation that impresses effortlessly
Can these puff pastries be prepared in advance?
Absolutely, you can prepare the puff pastries up to the cutting stage, keep them chilled and bake just before the aperitif. It saves a lot of time and they stay delicious.
Which tapenade should I choose?
For me, black tapenade brings more depth and character, but the green one is milder and may please those who prefer less intensity. It’s up to you based on your tastes.
Can I substitute the feta?
Of course, if you don’t like feta, a fresh cheese like goat cheese or ricotta can work, but the salty effect and texture will be slightly different.
How to avoid the dough getting too wet?
Don’t overload too much with tomatoes, especially if they’re juicy. Use sun-dried tomatoes or quickly pat them with absorbent paper to limit moisture.
