This recipe can be done with all our spreads: tapenade, olivades, cream of anchoïade, Roquefort delight, sardinade ...
Ingredients1 puff pastry
1 jar of 180g of spreadable (tapenade, Roquefort delight...)
Preparation15 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