Sundried Tomato and Olive Tapenade Tartlets

Imagine cruising the azure waves of the Mediterranean, feeling the warm breeze and savoring the rich olives and sun-kissed tomatoes. Now, bring that experience into your kitchen with these Sundried Tomato and Olive Tapenade Tartlets! They're a quick and flavorful escape that's just a few bites away.

• 1 cup all-purpose flour
• 1/4 cup olive oil, plus extra for brushing
• 1/4 cup cold water
• 1/2 cup pitted kalamata olives
• 1/2 cup sundried tomatoes, drained and chopped
• 2 tablespoons capers
• 1 garlic clove
• 1 teaspoon fresh thyme leaves
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Arugula or baby spinach for garnish (optional)

1. In a bowl, mix together the flour, 1/4 cup olive oil, and cold water until a dough forms. Knead briefly, then chill for 30 minutes.
2. Preheat the oven to 375°F (190°C). Roll out the dough and cut into circles with a cookie cutter. Press each circle into a mini muffin pan, brush with olive oil and bake for 10 minutes until golden.
3. For the tapenade, combine olives, sundried tomatoes, capers, garlic, thyme, and lemon juice in a food processor. Pulse until coarsely chopped. Season with salt and pepper.
4. Fill each tartlet with the tapenade and bake for an additional 5 minutes.
5. Let cool for a few minutes, then garnish with fresh arugula or baby spinach if desired.

These tartlets are the perfect combination of crispy, savory, and briny flavors, that can turn any gathering into a Mediterranean feast!