Olive and Sundried Tomato Stars (Print View)

Flaky pastry stars topped with olives, sundried tomatoes, and Parmesan for a flavorful bite.

# Components:

→ Pastry

01 - 1 sheet (8.8 oz) ready-rolled puff pastry

→ Topping

02 - 2.1 oz sundried tomatoes in oil, drained and finely chopped
03 - 1.8 oz pitted green olives, finely chopped
04 - 1 oz grated Parmesan cheese
05 - 1 egg, beaten (for brushing)
06 - 1 tbsp fresh parsley, finely chopped (optional)

→ Garnish

07 - Fresh basil leaves (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Unroll the puff pastry on a lightly floured surface. Use a star-shaped cookie cutter to cut out approximately 24 stars. Transfer the stars onto the prepared baking tray.
03 - Lightly brush each pastry star with the beaten egg to promote browning.
04 - Combine chopped sundried tomatoes, olives, and grated Parmesan cheese in a small bowl.
05 - Spoon a small amount of the tomato and olive mixture onto the center of each star, pressing gently to adhere.
06 - Bake the pastry stars for 12 to 15 minutes, or until puffed and golden brown.
07 - Remove from the oven and allow to cool slightly. Sprinkle with parsley and garnish with basil leaves if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Easy to make
  • Delicious Mediterranean flavors
02 -
  • For a vegan version, use plant-based puff pastry and omit Parmesan or substitute with vegan cheese.
  • Swap green olives for black olives for a richer flavor.
03 -
  • Use cold puff pastry for best puff and flakiness.
  • Drain sundried tomatoes well to avoid soggy pastry.
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