Sun-dried Tomato Palmiers
(makes 20)
- 6 sun-dried tomatoes in oil, drained (keep the oil) and finely chopped
- 1 clove garlic, crushed
- 1 tbsp reserved oil from tomatoes
- 3 tbsp grated parmesan cheese
- 8oz puff pastry
- 1 egg yolk beaten with 1 tbsp water
Preheat oven to 200°C (400°F) or Gas 6. Mix tomatoes, garlic, oil and 2 tbsp parmesan until well combined. Roll pastry to 15cm x 35 cm (6" x 14") and trip uneven edges with a knife. Spread the tomato mixture evenly over the pastry. Roll up ends tightly from either long side to meet in the middle. Refrigerate till firm, about 20 minutes. Brush with beaten egg yolk on all sides and cut into 1cm (½") thick slices. Place on an oiled baking sheet and bake till crisp and golden, about 10 minutes. Sprinkle with remaining parmesan when hot from the oven. Cool on wire rack. Serve warm or at room temperature. These can be made up to three days in advance kept in an airtight container at room temperature. Crisp in preheated oven at the same temperature as above for three minutes. Alternatively, freeze them unbaked and then bake from frozen in pre-heated oven at the same temperature as above for 15 minutes.