Return to Content

Olive Tartlets

Olive Tartlets
0 votes, 0.00 avg. rating (0% score)
by in Mar 2008

Total Time: 15

Yield: 12 tartlets


  • Flour (for dusting)
  • Basic Pizza Dough
  • 2 cups assorted olives, roughly chopped (black cured, green, Kalamata)
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 8-1/2-ounce jar sun-dried tomatoes, packed in oil
  • 1 tablespoon tomato paste
  • 1 cup crumbled goat cheese
  • 12 fresh basil leaves


Heat oven to 500°. On a lightly floured surface, roll out pizza dough into 12 4-inch rounds, 1/4 inch thick, and bake 12 to 15 minutes. (You may bake rounds a day ahead if you like; cool completely and store in airtight containers.)

Combine olives, garlic, oregano, oil, tomatoes, and paste; mix well. Spread 3 tablespoons olive mixture evenly on each round and top with goat cheese. Bake 10 to 15 minutes, until tartlets are crisp, and cheese and exposed dough are slightly browned. Top each tartlet with a fresh basil leaf.

Updated Tuesday, March 4th, 2008

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111