Sun-Dried Tomato and Olive Palmiers Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 sheet (320g) all-butter puff pastry</li><li class="ingredients-single-item">80g sun-dried tomatoes in oil, drained and finely chopped</li><li class="ingredients-single-item">70g pitted Kalamata olives, finely chopped</li><li class="ingredients-single-item">2 tbsp finely chopped fresh basil (or 2 tsp dried)</li><li class="ingredients-single-item">1 tbsp finely chopped fresh thyme (or 1 tsp dried)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">30g finely grated Parmesan cheese</li><li class="ingredients-single-item">1 tbsp olive oil (from sun-dried tomato jar)</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Sharp knife or pizza cutter</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Take your puff pastry out of the refrigerator 15 minutes before you begin to slightly soften it, making it easier to roll. Meanwhile, place the finely chopped sun-dried tomatoes on paper towels and gently press to remove excess oil – this prevents your pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, combine the chopped sun-dried tomatoes, olives, basil, thyme, minced garlic, Parmesan cheese, olive oil, and black pepper. Mix thoroughly to create a spreadable filling with evenly distributed flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>On a lightly floured surface, roll out the puff pastry to form a rectangle approximately 30cm x 25cm (12in x 10in). The pastry should be about 3-4mm thick – thin enough to work with but not so thin that it tears when handling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Evenly spread the tomato and olive mixture over the entire surface of the pastry, leaving a 1cm border along one of the long edges. Gently press the filling into the pastry to help it adhere – this is crucial for clean cutting later.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Starting with the long edge (opposite from your clean border), tightly roll the pastry halfway toward the center, then roll from the other long edge toward the center until the two rolls meet in the middle. This double-rolling creates the classic palmier heart shape. Brush the clean border with a little beaten egg to seal the rolls together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Wrap the rolled pastry log in plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). This chilling step is essential as it firms up the butter in the pastry, ensuring your palmiers hold their shape when baked and develop those signature flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (180°C fan/390°F) and line two baking sheets with parchment paper. Remove the chilled pastry log from the refrigerator and unwrap it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a sharp knife or pizza cutter, slice the log into pieces approximately 1cm thick. If the pastry softens too much while cutting, return it to the refrigerator for 10 minutes. Place the slices on the prepared baking sheets, leaving at least 5cm between each (they'll expand considerably).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Lightly brush the tops of the palmiers with beaten egg, which will give them a beautiful golden finish. Be careful not to let egg drip down the sides, as this can seal the layers and prevent proper puffing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 12-15 minutes, rotating the baking sheets halfway through, until the palmiers are golden brown and crisp. The pastry needs to be fully cooked through to ensure a crispy rather than doughy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let the palmiers cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. As they cool, the pastry will become even crispier. Serve warm or at room temperature. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 1 month. To refresh, warm in a 150°C oven for 5 minutes before serving.</li></ol>