Les Palmiers Salés à la Tapenade
Les Palmiers Salés à la Tapenade·(lay pahl-myay sah-lay ah lah tah-peh-nahd)
L'Apéro et Les Petites Célébrations: Gatherings and Rituals
In Southern France, an impromptu aperitif hour is a sacred ritual. While Americans often feel compelled to overcomplicate the appetizer spread, a French grandmother knows better: store-bought puff pastry and a jar of good tapenade are all you need to create something elegant and deeply satisfying. It is about relying on a few high-quality ingredients rather than a dozen mediocre ones. The word tapenade comes from tapen, the Provençal word for capers, delivering a salty, briny punch that perfectly cuts the rich, buttery flake of the pastry.
Before you start
Make a quick homemade tapenade if needed.
If you cannot find a good jarred version, pulse 1 1/2 cups pitted black olives, 2 tablespoons drained capers, 4 anchovy filets, 1 small garlic clove, and a splash of olive oil in a food processor until it forms a coarse paste.
Ingredients
- frozen all-butter puff pastry1 sheet
- black olive tapenade1/2 cup
- Gruyère or Parmigiano-Reggiano1/4 cup
- egg yolk1 large
Method
- 01
Preheat the oven.
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 02
Roll the pastry and spread the tapenade.
Unfold the cold puff pastry onto a lightly floured surface, gently rolling it into a 10x14-inch rectangle. Spread the tapenade into a very thin, even layer, leaving a tiny border around the edges. If using cheese, sprinkle it very lightly over the tapenade now.
- 03
Form the double roll.
Starting from one long side, roll the pastry tightly inward toward the center, stopping when you reach the exact middle. Repeat with the other long side until the two cylinders meet, then lightly brush the inner seam with a drop of water so they stick together.
- 04
Chill the log in the freezer.
Wrap the double-cylinder log tightly in plastic wrap and freeze for 15 to 30 minutes. The pastry must be firm, but not frozen solid, to slice cleanly without crushing the layers.
- 05
Slice the palmiers.
Unwrap the firm log and trim off the uneven ends. Using a sharp, non-serrated knife, cut the log crosswise into slices about 1/2-inch thick.
- 06
Bake until deeply golden.
Arrange the slices flat on the baking sheet, leaving at least 1 1/2 inches between them so they can puff. Brush the tops lightly with the egg wash and bake for 12 to 18 minutes, cooling on the pan for 5 minutes before transferring to a wire rack.
Notes
Never skip the freeze.
Puff pastry is mostly butter, and warm butter equals a squished, messy palmier. Freezing ensures beautiful, clean cuts and maximum puff in the oven.
Prepare the pastry in advance.
You can keep the tightly wrapped unbaked log in the freezer for up to a month. Let it sit at room temperature for 10 minutes to soften slightly, then slice and bake directly from frozen, adding a couple of minutes to the baking time.
From Cook French in America.