Mary Miso - Recipes for every day - Cookbooks
Olive tapenade:
150g pitted black olives
20g roughly chopped almonds
1 table spoon chopped rosemary
1 table spoon plucked thyme
zest of ½ lemon
1 clove of garlic
1 pinch chilli flakes
4 table spoons olive oil
black pepper
2 round puff pastries (32cm diameter)
1 egg
1 table spoon chopped almonds
1 table spoon chopped rosemary
1 table spoon plucked thyme
½ tea spoon chilli flakes
Olive tapenade:
Blend all ingredients in a high container.
Preheat oven to 200°C.
Lay one of the puff pastries on a baking paper and spread with olive tapenade. Leave out 1 cm at the sides and brush with some water. Lay the second puff pastry on the first one and seal the edges well.
Put a glas in the middle of the dough and quarter. Half the quarters. Divide into three, so that there are 32 strips in the end. Remove the glas.
Take 2 pastry strips into your hands and twirl them. Repeat with all strips.
Whisk egg and brush the pastry. Sprinkle the middle with almonds, rosemary, thyme and chilli flakes. Bake 25 minutes.
