Olive and Tomato Stars

By Emma Marsden From the book Christmas on a Plate
Olive and Tomato Stars

These dainty stars are cut from simple squares of puff pastry, with the corners folded in to create the shape. Serve topped with cream cheese and a green olive or tomato tapenade.

For how many? Makes around 40


  • ½ × 375g ready-rolled sheet of puff pastry
  • 50g green olives
  • leaves from a few thyme sprigs
  • olive oil
  • 50g sun-dried tomatoes
  • a little grated lemon zest
  • 25g parmesan cheese, finely grated
  • 100g cream cheese


Preheat the oven to 200ºC/180ºC fan/gas 6.

Unroll the puff pastry on a board and cut into 40 × 3cm squares. Cut down each corner diagonally into the square, leaving a small circle in the middle. Fold one corner of each down into the middle and press to secure.Transfer to a non-stick baking sheet and chill for 10 minutes. 

Whiz the green olives in a mini food processor with the thyme leaves and 1 teaspoon of olive oil until blended. Scrape into a bowl and set aside. Do the same with the sun-dried tomatoes and lemon zest. 

Sprinkle the stars with a little grated parmesan and season. Bake the puff pastry stars in the oven for 10–15 minutes, until golden. Transfer to a wire rack to cool. 

Spoon or pipe some cream cheese into the middle of each star and top with a little green tapenade or sun-dried tomato tapenade. Garnish with a few extra thyme leaves.

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