Ingredients:
1 quantity puff pastry
1 egg, beaten, for glazing

For the tapenade:
5oz (140g) pitted black olives
2 garlic cloves, crushed
1⁄4 cup coarsely chopped flat-leaf parsley
3–4 tbsp extra virgin olive oil, plus extra if needed
2 anchovy fillets (optional)
freshly ground black pepper

Method:
1 Combine all the ingredients for the tapenade in a food processor and process to a coarse, spreadable paste, adding a little extra oil if necessary. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.

2 Roll the dough to a rectangle. Trim any irregular edges. Take the filling and spread it thinly over the surface of the pastry.

3 Roll the 2 long sides of pastry nearly into the middle. Brush with beaten egg and roll them together to form the palmier. Turn the roll over and chill for 10 minutes.

4 Trim the ends of the roll and cut it into 3⁄4in (2cm) pieces. Turn the pastries face up, press them together to form an oval shape, and press down to bring the roll together.

5 Transfer to the baking sheets, brush with egg, and bake at the top of the oven for 25–30 minutes, until puffed up and crisp. STORE The palmiers will keep in an airtight container for 3 days.

Tapenade Palmiers Recipe