Palmiers are a French sugar cookie made with literally just sugar and puff pastry. I made a batch eons ago on MCW. These sun dried tomato palmiers are a savory take on these delightful little French cookies.
Now if you happen to have sun dried tomato pesto lying around, go ahead and smear that instead of the mixture given from scratch below. Otherwise, the mixture is as simple as could be, as the food processor does all the work.
half recipe puff pastry
220g sundried tomato
1 sprig fresh rosemary
1 clove garlic
1 Tbsp capers
Preheat oven to 400F. Roll out the puff pastry into a large rectangle.
In a food processor, blitz the drained tomato, capres, chopped rosemary leaves, and grated garlic clove until a rough paste is formed. Spread the paste over the surface of the rolled pastry, then roll the two long sides inward until the meet half way.
Cut the roll into about 1 centimeter slices and place cut side down on a non-stick baking tray.
Bake for 20-25 minutes until puffed, risen, and flakey.
Allow to cool completely before serving. This is best made and consumed on the same day as it will lose its crisp with time.
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