KEY POINTS:
Makes 12
Pastry
180g butter, chilled
240g plain flour
½ tsp salt
juice of ½ a lemon
¼ cup water, chilled
Tapenade
1 cup black olives, stoned and chopped
3 anchovies, chopped
2 cloves garlic, finely chopped
½ cup parsley, chopped
1/3 cup olive oil
Freshly ground black pepper
12 cherry tomatoes
12 small basil leaves to garnish
1 To make the pastry; dice the butter and put in the bowl of a food processor. Add the flour and salt. Add the lemon to the water.
2 Pulse the motor until the butter, flour and salt resembles breadcrumbs then slowly pour in the combined lemon and water. As soon as the mixture begins to form a ball, stop, remove and wrap in plastic wrap then chill until ready to use.
3 To make the tapenade; combine all the ingredients in a food processor and blend.
4 Preheat the oven to 200C. Grease or spray tartlet tins then line with the pastry. Rest for 10 minutes while preparing the tomatoes.
5 Slice the top off each tomato then using a teaspoon, scoop out the seeds and fill with tapenade. Replace the lids then pop one tomato into each pastry case. Bake for approximately 20 minutes or until the pastry is golden. Let cool before garnishing each with a basil leaf.