Olive and Tomato Stars

These olive and tomato stars from Emma Marsden's Christmas on a Plate cookbook make perfect festive canapés. Easy to make, they look stunning as part of a Christmas party buffet.

Christmas on a Plate
From the book Christmas on a Plate
By Emma Marsden
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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.

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

Essential kit

You will need a food processor.


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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