- 1 sheet frozen puff pastry
- 1 large egg
- 1 T water
- 1/2 C chopped pitted green olives (I used 14)
- 3/4 C (3 oz) shredded Pyrenees sheep's cheese such as Ossau-Iraty or Petit Basque
- 1 small garlic clove, minced
- Thaw the puff pastry (see package directions).
- Whisk the egg and water together in small bowl.
- Unfold the pastry on a lightly floured board and brush with some of the egg wash. Reserve the remaining egg wash.
- Top the pastry with the olives, cheese and garlic. (I mixed all together and them spread them on the pastry.)
- Roll up the pastry, starting at the short side. ( My pastry was almost square so I just picked a side.)
- Refrigerate the roll for at least 15 minutes or up to 2 hours.
- Slice the roll into 15, 1/2 inch slices and lay flat on a parchment lined baking sheet. I cut mine a little thicker and ended up with 12.
- Brush the slices with reserved egg wash.
- Bake 15 or 20 minutes, until golden.
- Serve warm or at room temp.
Here is the result:
These were very easy to make and very tasty. Flaky pastry, salty olives and mild cheese. Delicious! I got the green olives from the olive bar at Whole Foods so they were marinated which I think added some nice flavor. I've never had either of the cheeses mentioned so I got both and mixed them. They were quite similar but the Petit Basque has a little stronger taste; I will use it by itself next time. The author suggests an alternate filling using one of her tapenade recipes and goat cheese. I'll probably try that one too. And I might do one with blue cheese. Yum!
I learned about this book over at verbatim. Karen was the copy editor on the book and she is mentioned in the acknowledgments. Thanks Karen, I love the book.