Pickle de Gallo Tapenade Tartlets (Version imprimable)
Crisp tartlets layered with tangy pickle, pico de gallo, and olive tapenade offer vibrant party flavor.
# Ingrédients:
→ Tartlet Shells
01 - 12 pre-made mini tartlet shells (store-bought or homemade)
→ Pickle “de Gallo”
02 - 1/2 cup dill pickles, finely diced
03 - 1/4 cup red onion, finely diced
04 - 1/2 cup cherry tomatoes, finely diced
05 - 1 small jalapeño, seeded and minced
06 - 2 tablespoons fresh cilantro, chopped
07 - 1 tablespoon lime juice
08 - 1/4 teaspoon kosher salt
09 - Freshly ground black pepper, to taste
→ Olive Tapenade
10 - 1/3 cup pitted Kalamata olives, finely chopped
11 - 1 tablespoon capers, rinsed and chopped
12 - 1 tablespoon extra virgin olive oil
13 - 1 clove garlic, finely minced
14 - 1 teaspoon lemon zest
# Étapes:
01 - Preheat oven to 350°F. Arrange tartlet shells on a baking sheet and bake for 5 to 7 minutes or until lightly crisped. Remove from oven and cool completely.
02 - In a small bowl, combine diced dill pickles, red onion, cherry tomatoes, minced jalapeño, chopped cilantro, lime juice, kosher salt, and black pepper. Mix thoroughly and allow flavors to meld.
03 - In a separate bowl, mix chopped Kalamata olives, capers, extra virgin olive oil, minced garlic, and lemon zest until evenly combined.
04 - Add about 1 teaspoon of olive tapenade to the base of each tartlet shell.
05 - Spoon a generous amount of pickle de Gallo mixture over the tapenade in each tartlet shell.
06 - Garnish each tartlet with additional chopped cilantro if desired. Serve immediately for optimal texture.
# Additional Tips::
01 -
- Bright, bold flavors in every bite
- Quick, easy party-ready appetizer
02 -
- Use gluten-free shells for a gluten-free option
- Dairy can be added or omitted based on preference
03 -
- Prep components in advance for stress-free entertaining
- Let the pickle mix sit 10 minutes for maximum flavor melding