A week before when I announced that I’ll be sharing another interest of mine- cooking and baking from now on, I have received handful of requests to write the first post on baking. So, here I am, sharing with you all how I baked these sun-dried tomato and thyme palmiers-super quick canapés to give your evening tea a company:)
As I don’t believe in structured recipes and never followed one, I try to cook and bake dishes based on my taste bud. My very first experience of eating sun-dried tomato and thyme palmiers was crispy and flavourful. I had them first from a patisserie in Paris few years ago. If you are yet to try them, let me just fill you in that they are basically a savory puff pastry appetizers filled with sun-dried tomatoes and thyme. There are plenty other varieties available made with olives, rosemary and garlic.
Ingredients I have used to make these Palmiers:
500g/1lb 2oz ready-made puff pastry (I can make that at home)
Plain flour, for dusting
1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped
Few sprigs fresh rosemary, leaves only, finely chopped
1 free-range egg, lightly beaten
Step 1: After putting the puff pastry on a well-floured surface, I have bashed it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Rolled the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spreaded the tomatoes over the puff pastry and sprinkle over the rosemary.
Step 2: A jar of sun-dried tomatoes and garden fresh sticks of thyme spreaded all over the puff pastry sheet. Rolled from both the sides facing them each other.
Step 3: Sealed and stuck them together with the help of egg wash.
Step 4: Left it in the fridge for 30 minutes in this condition.
Step 5: Preheat the oven to 200C/400F/Gas 6. Remove the roll from the fridge and, using a very sharp knife, sliced them into 1cm/½in thick pieces. Brushed the top of the canapes with egg wash to give the golden shade. Ensured that they are cut in small pieces keeping the shape intact.
Step 6: Laid each piece on the baking tray, cut-side up, and brushed well with the beaten egg again on each one of them.
Step 7: Then baked in the oven for 10–15 minutes until puffed up, crisp and golden-brown.
Step 8: Removed the palmiers from the oven and leave to cool on the baking tray.
Voilà! Enjoy your Sunday tea-time with these great little canapés! Keep some for waiting guests too. Remember me when you eat them:)
Have a good week ahead!0