Our finger food is perfect for adding the wow-factor to your festive celebrations! Your guests won't be able to keep their hands off these. Makes 6 pieces to serve as a starter for 2 people or canapés for 6 people (double if bought as part of a box for 4).
Prep Time
30 min
Cuisine
British
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120g traditional puff pastry<span class="strong">†</span>
1 Dijon mustard pot (5.5g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
712 kJ 170 kcal
1273 kJ 304 kcal
Fat of which saturates
10.8 g 5.6 g
19.4 g 10.1 g
Carbohydrate of which sugars
7.6 g 1.1 g
13.6 g 2.1 g
Fibre
1.8 g
3.1 g
Protein
3.1 g
5.5 g
Salt
0.74 g
1.32 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
5g thyme
thyme(100%)
20g basil
basil (100%)
1 bag of capers (15g)
Capers, water, vinegar, salt.
1 bag of pitted black olives (60g)
water, pitted black olives, salt, ferrous gluconate
125g cherry tomatoes
cherry tomatoes
1 tsp dried oregano
dried oregano
120g traditional puff pastry
wheat flour (gluten), butter (milk), sea salt (without anti-caking agent) water. May contain nuts.
Allergens highlighted by † (milk, gluten, mustard)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Strip the thyme leaves and chop finely, discarding the stems
Slice the cherry tomatoesin half
2
Add thesliced cherry tomatoes to a baking tray (use baking paper to avoid mess!) with a drizzle of olive oil and a generous pinch of salt and pepper
Sprinkle with the chopped thyme and put the tray into the oven for 10–12 min or until the tomatoes have softened
Once softened, remove from the oven and keep aside to cool down
3
Meanwhile, dust a clean board lightly with flour
Unroll the puff pastry and cut into halves lengthways, then into three pieces each to give six squares
Score along the sides of each square with a knife to create a border (be careful not to cut all the way through!) and prick the centres lightly with a fork
4
Line a baking tray with baking paper, then add the puff pastry squares and lightly brush the borders with milk
Put the tray into the oven for 10–15 min or until golden and crispy and the pastry is cooked through
Once cooked, transfer to a clean board
5
Meanwhile, peel and grate the garlic
Strip the basil leaves and slice roughly, discarding the stems
6
Add the black olives, capers, dried oregano, Dijon mustard, 3/4 sliced basil (save the rest for later), garlic (Don't like raw garlic? Go easy!) with 1 tbsp [2 tbsp]olive oil to the food processor and blitz into a coarse paste – this is your black olive tapenade
7
Once the pastry squares are cooked through, lightly press down on the central squares to create a space to fill with the black olive tapenade
8
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