- 100 g black olives (without pits)
- 2 cloves of garlic
- 2 anchovies
- 3 tbsp. olive oil
- Juice of half a lemon
- Fresh thyme
- 150 g Castello Double Cream Brie
- 1 roll of puff pastry
Savoury palmiers with olive tapenade and Double Cream Brie
Preheat the oven to 200°C. Blend black olives with olive oil, anchovies, garlic and fresh thyme until you have a smooth tapenade.
Roll out a sheet of puff pastry and smear it with the olive tapenade. Cut thin slices of Castello Double Cream Brie and place evenly over the sheet of puff pastry. Roll the puff pastry from each side until the two rolls meet in the middle – forming two even-sized rolls. Cut the roll into slices (1 cm) so you can see the nice butterfly space of the roll. Place on a baking tray and bake for 15 minutes at 200°C – or until the palmiers are nice and golden.