Tapanade en Croute
On March 09, 2006 in Unsorted
2-3/4 cups all-purpose flour
1/2 cup butter, softened
1 egg white, beaten
1 cup Tapanade
ice water
salt
- Blend flour and butter together and gradually add ice water, tablespoon by tablespoon, working in until you form a smooth dough. Refrigerate.
- Preheat oven to 400 degrees.
- Roll out dough thinly on a lightly floured surface and cut circles out of it with the top of a pint glass.
- Place a tablespoon of tapanade in the center of a circle, lay another circle on top and crimp the edges.
- Repeat with the remaining dough and tapanade.
- Transfer to a greased baking sheet, brush the tops with egg white and bake until golden brown, approximately 8-12 minutes.
Makes 16 servings