Pesto puff pastry palmiers with sun-dried tomatoes and olives
Crisp palmiers rolled around basil pesto, sun-dried tomatoes and olives: the bite that disappears first.
A recipe from the ITALAZA kitchen
Preparation 25 min · Cooking 17 min (not counting bringing the water to the boil)
A little longer than planned: 42 min.
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In the kitchen 6 steps
- Drain the sun-dried tomatoes (40 g) and finely chop them with the olives (30 g).
- Unroll the puff pastry (240 g) on its paper. Spread the pesto (60 g) in a thin layer, scatter over the tomatoes, olives and grated parmesan (30 g), then season with pepper.
- Roll the two opposite edges of the pastry towards the centre until they meet, keeping the roll tight. Wrap it in its paper and place in the freezer for 20 minutes.
- Preheat the oven to 200 °C. Cut the roll into one-centimetre slices with a sharp knife.
- Arrange the palmiers flat on a baking tray lined with baking paper, spaced apart, and bake for 12 to 15 minutes, until puffed and golden.
- Leave them to cool on a rack for 5 minutes before serving.
Tip: Do not skip the time in the freezer: a firm roll slices cleanly and the palmiers keep their shape as they bake.
Probably contains: gluten, milk, nuts, sulphites · check the labels
Product labels: Divella Pesto alla Genovese – Basil Sauce, Citres Sun-Dried Tomatoes – Oregano, Chili and Garlic, Piccardo & Savoré Taggiasca Olives – Marinated in Oil