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Black Olive and Sundried Tomato Palmier

As I mentioned in another post, I'm all about testing out recipes before having company over and this recipe is the reason why. How could this recipe not be great? Those little palmiers look so nice and are made of a handful of ingredients, all of which are delicious on their own. Alas, as you might have suspected from the ingredient list, they are super salty! Edible, yes. Strangely addictive despite their salty overload, yes. But they're not something I really want to serve to other people. I initially planned on making these and the artichoke and asiago pinwheels for an upcoming baby shower that I'm hosting at my house, but now that I've tested them both I'm just got to do a double batch of the pinwheels. Don't get me wrong, M and I didn't let a single buttery, crispy, salty little snack go to waste, but I'm sure neither of us slept very well that night.

Sigh, another one bites the dust.

Black Olive and Sundried Tomato Palmier

1 sheet PC Butter Puff Pastry , thawed but cold

1/2 cup PC Black Olive Tapenade

1/4 cup finely chopped drained oil-packed sun-dried tomatoes

1/4 cup Parmigiano Reggiano

1 egg, lightly beaten

Unroll puff pastry onto clean work surface, reserving parchment paper it was packaged in.Use parchment paper to line large baking sheet.

Stir together tapenade and sundried tomatoes. Spread evenly over pastry, leaving a 1/4 inch(5 mm) strip of pastry along all edges bare. Sprinkle Parmesan evenly over tapenade. Starting at near edge, tightly roll the puff pastry up, jelly roll- fashion to half-way point; starting at other side, tightly roll the puff pastry up until two parallel rolls meet in the middle.

Transfer to prepared baking sheet. Place in freezer for 15 to 20 minutes. Meanwhile,preheat oven to 400°F.

Transfer semi-frozen pastry roll to cutting board. Using serrated knife, slice roll crosswise into 1/2-inch (1 cm) thick slices. Place each slice flat on prepared baking sheet,spacing well apart. Brush a little beaten egg over tops of slices. Bake in center of oven for 18 to 20 minutes or until deep golden colour.

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