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Sundried tomato palmiers

sundried tomatoes


These are very adaptable canapés as you can use pretty much any filling you like - pesto, tapenade, etc. I like them with sundried tomatoes.

 

Makes 12 canapés

 

1 sheet of readymade puff pastry

50g sundried tomatoes (if using the ones without oil, soak them in warm water for a few minutes and drain before using)

20g pinenuts

a large bunch of basil

a generous glug of olive oil

30g parmesan, finely grated

 

Put all the ingredients except the pastry and parmesan into a food mixer and pulse until finely chopped into a slush. If the mixture looks dry, add a little more oil. Mix in the parmesan.

 

Roll out the pastry thinly in a large rectangle and spread the tomato mixture over the top. You may not need quite all of it.

 

Fold both long sides of the pastry rectangle loosely into the middle so the outside edges are touching and repeat. (If you can't picture what I'm getting at, the pictures on this website explain it, although don't add the sugar as in those pictures - you are not making sweet palmiers!)

 

Chill the pastry roll for ten minutes or so and heat the oven on to about 220°C. Remove the pastry from the fridge and cut the log of pastry into twelve slices, about 2cm thick. Place each slice on its side on a baking sheet and bake for about 20 minutes until the pastry has puffed and browned. Serve hot or cold.


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