Piquant palmiers

Piquant palmiers


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About this recipe: These tomato and olive piquant palmiers are so incredibly simple, yet they are incredibly tasty and so easy as an party appetiser. This recipe can very easily doubled or tripled for larger groups.


Serves: 8 

  • 225g puff pastry
  • 110g tomato puree
  • 1 tablespoon water
  • 1 1/2 tablespoons olive oil
  • 2 leaves basil, finely chopped
  • 1 tablespoon black pitted olives, mashed
  • salt and pepper, to taste

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat the oven to 200 C / Gas 6. Grease a baking tray.
  2. Flour a flat work surface then roll the pastry out into a rectangle of about 30x25cm. Trim the pastry edges slightly so that you have a even rectangle.
  3. In a bowl, mix together the puree, water, olive oil, basil and olives. Season well. Spread evenly over the pastry.
  4. Roll each of the long edges up to meet in the middle (a little like a scroll). Slice the rolled pastry into 12 slices then arrange on their sides on the prepared baking tray.
  5. Bake in the preheated oven for 12 to 15 minutes or until risen and golden brown. Remove from the oven and serve warm, or allow to cool then serve cold.

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