Sun-Dried Tomato Palmiers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can either thaw the puff pastry in the fridge overnight or leave it out at room temperature for 1 to 2 hours until it's pliable. Ingredients:
1 tablespoon extra-virgin olive oil |
1 teaspoon fresh thyme leaves |
4 oil-packed sun-dried tomatoes, drained |
1/2 cup pitted kalamata olives |
1 garlic clove, minced |
1 sheet frozen puff pastry dough, thawed |
Directions:
1. Place first 5 ingredients in a mini chopper; process until finely chopped.
2. Unfold dough, and roll to a 10 x 9-inch rectangle. Spread the tomato mixture over dough, leaving a 1/2-inch border. Roll up long sides of dough, jelly-roll fashion, until they meet in the middle. Chill 20 minutes.
3. Preheat oven to 400°.
4. Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400° for 15 minutes or until lightly browned.
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