Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
10 Ingredients
- 2 sheet frozen butter puff pastry, partially thawed
- 1/2 cup pesto
- 1 lemon, 1 tbs rind finely grated
- 2tablespoons parmesan, grated
- 3/4 cup fetta, crumbled
- 1/2 cup sundried tomatoes, drained, chopped
- 1 pinch black pepper, for seasoning
- 1tablespoons olive oil
- 1/2 cup pine nuts, toasted
- 1 pinch pink salt ground (to taste)
Method
Step 1 of 4
Preheat oven to 200°C. Line a tray with baking paper.
Step 2 of 4
Combine tomatoes, cheeses, pine nuts and lemon rind in a bowl. Season with salt and pepper.
Step 3 of 4
Brush both pastry sheets evenly with oil. Spread pesto on both, followed by tomato mixture. Fold opposite ends of the pastry into centres. Continue folding in until ends meet in middle. Cut pastry crossways into 1cm thick slices. Place the slices, cut side up, on prepared tray, allowing room for spreading.
Step 4 of 4
Bake for 10 minutes. Turn palmiers over and bake for a further 4 to 5 minutes or until golden brown and puffed. Serve.
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