Tapenade Roulades
Ingredients
Tapenade
- 1 cup Black olives, stoned
- 1 1/2 tablespoons Capers
- 4 Anchovy fillets
- 2 Cloves garlic
- 1 teaspoon Dried thyme, chopped
- 1/4 teaspoon Olive oil
- Salt and pepper
Puff Pastry
- 1 roll ready-made puff pastry
- 1 egg
- 1 teaspoon Dried thyme, chopped
Temperature: 400 ° F
Instructions
1. Place the olives, capers, anchovies, garlic and thyme in the mortar and crush with
the pestle.
2. Pour the olive oil gently into the mortar, stirring all the time with the pestle, to
make a smooth paste.
3. Unroll the pastry and cut it in half.
4. Spread half the tapenade over the first half of pastry, and roll it up quite tightly.
5. Repeat the same operation with the second half.
6. Whisk the egg with a fork and brush it over the rolled-up pastry.
7. Sprinkle with the chopped thyme and cut into 1/3 inch lengths.
8. Place them on a baking tray and cook for 10 ? 15 min in a preheated 400 F oven.
Instructions
1. Place the olives, capers, anchovies, garlic and thyme in the mortar and crush with
the pestle.
2. Pour the olive oil gently into the mortar, stirring all the time with the pestle, to
make a smooth paste.
3. Unroll the pastry and cut it in half.
4. Spread half the tapenade over the first half of pastry, and roll it up quite tightly.
5. Repeat the same operation with the second half.
6. Whisk the egg with a fork and brush it over the rolled-up pastry.
7. Sprinkle with the chopped thyme and cut into 1/3 inch lengths.
8. Place them on a baking tray and cook for 10 ? 15 min in a preheated 400 F oven.
