Nicoise Tarts

• 1-2 None sheets frozen puff pastry
• 4 None new potatoes, quartered
• 1 x 5 oz can tuna in oil, drained, flaked
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 2 tsp Dijon mustard
• 3.5 oz green beans, sliced, blanched
• 5 oz cherry tomatoes, halved
• 1.25 oz pitted black olives, halved
• 1/4 cup parsley, chopped

1. Preheat oven to 400u0b0F. Lightly grease recesses of a Texas muffin pan.
2. Cut pastry into 6 even squares large enough to line the muffin molds. Prick bases with a fork. Bake 10-12 minutes, until puffed and golden. Using a fork, lightly flatten pastry in centers. Cool completely in pan.
3. Meanwhile, cook potatoes in a saucepan of boiling water on high 5-6 minutes, until tender. Drain and refresh in cold water.
4. In a bowl, combine potatoes, tuna, mayonnaise, lemon juice and mustard. Season to taste. In a separate bowl, combine beans, tomatoes, olives, and parsley.
5. Spoon tuna filling and mixed vegetables into tarts. Serve with extra tuna mixture on the side.

pastry, new potatoes, mayonnaise, lemon juice, mustard, green beans, cherry tomatoes, black olives, parsley

Taken from recipes-plus.com/api/v2.0/recipes/25176 (may not work)