2sheets of puff pastrythawed (I do this by putting into the fridge the night before- keep it wrapped so it doesn't dry out!)
Egg wash- 1 egg with a tiny bit of water mixed in- beat it well
1 ½cupsof shredded Gruyere cheesedivided in half
1 ½cupsof chopped olives of your choicedivided in half (I used my mini prep processor- the olives I went with were pitted kalamata and pitted castelvetrano, but use your favorite varieties!).
Instructions
Preheat your oven to 400 degrees and line your pan with parchment for easy clean up. Combine your chopped olives and gruyere cheese shreds. Set aside.
On a lightly floured surface, roll out your thawed puff pastry dough a tad and cut the dough into 1 ½-2 inch pieces- I used a round pizza cutter to make this easier.
Place the dough pieces on your pans with about an inch or so between them.
Lightly brush your puff pastry pieces with the egg wash.
Divide the olive and cheese mixture between each puff pastry piece. You don't want to put too much but the amount of mixture should be the perfect amount to cover each puff pastry piece (I had none left over, and each piece was well covered).
Bake the tartlets for around 20 minutes, turning the pan a little more than half way through (try not to open the oven for the first 10 minutes if you can avoid it).
Enjoy!
Notes
Make sure you're working fast, as puff pastry behaves better when it's very cold. Don't hesitate to put it back into the fridge for a few if you feel it's too warm.
Try to resist the temptation to open the oven for the first 10 minutes of optimal results.