Black Olive and Sundried Tomato Palmier

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Black Olive and Sundried Tomato Palmier

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Short on time? Prepare this impressive and convenient appetizer in advance and bake ten minutes before your guests arrive.

Tags: Advanced, 30 mins, Appetizer & Hors d'Oeuvres, Vegetables, Cheese, Baking, Make Ahead
Serves: 20
Skill level: Advanced
Prep time: 5  minutes
Cooking time: 20  minutes
Total: 25 *  minutes

*freeze time = 20 minutes

Additional Information

Ingredients

1 sheet PC Butter Puff Pastry , thawed but cold
1/2 cup (125 mL) PC Black Olive Tapenade
1/4 cup (50 mL) finely chopped drained oil-packed sun-dried tomatoes
1/4 cup (50 mL) PC Splendido Parmigiano Reggiano
1 egg, lightly beaten

Instructions

  1. Unroll puff pastry onto clean work surface, reserving parchment paper it was packaged in. Use parchment paper to line large baking sheet.
  2. 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.
  3. Transfer to prepared baking sheet. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 400°F (200°C).
  4. 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 centre of oven for 18 to 20 minutes or until deep golden colour.

Nutritional Information
Per 1 palmier serving
Calories 70 Cal
Fat 5 g
Sodium 130 mg
Carbohydrate 5 g
Fibre 0 g
Protein 2 g