Puff pastries with tapenade

This recipe can be done with all our spreads: tapenade, olivades, cream of anchoïade, Roquefort delight, sardinade ...


     1 puff pastry
     1 jar of 180g of spreadable (tapenade, Roquefort delight...)



15 minutes, cooking time: 15 to 20 minutes

     Spread the mixture over the puff pastry and roll it by hand from one side to the middle of the dough.
     Do the same with the other side.
     Put it in the fridge about one hour to facilitate cutting, then cut into slices to get the shape of a palm biscuit.
     Arrange the palms on a plate.
     Bake (preheated): 15 to 20 minutes at 200 °
     Serve as an aperitif or as a starter with a green salad