i always know summer is halfway over when concerts on the square end.
this year, i’ve managed to make it to five of the six performances. to commemorate the final performance, we got a little fancier than our normal whipped feta dip (which, by the way, is still one of my favorites). i made pesto, goat cheese, and sun dried tomato palmiers.
palmiers are usually sweet, but this is quite obviously a savory version. super simple to make: you thaw out some puff pastry, mix together the four ingredients, spread it on the dough and roll it up. they’re great served warm and just as good cold. glass of wine in hand is a must, but isn’t that the truth for most of my recipes?
Pesto, Goat Cheese, and Sun Dried Tomato Palmiers
Recipe type: Appetizer
Serves: 12-16 pieces
Ingredients
- 1 sheet of puff pastry, about 8x9 inches
- 5 sun dried tomatoes, chopped
- 3 tablespoons pesto
- 4 ounces goat cheese
- zest from ½ a lemon
Instructions
- Thaw puff pastry out on a piece of parchment paper, about 20 minutes. meanwhile, prepare filling: mix together sun dried tomatoes, pesto, goat cheese, and lemon zest.
- Once dough is thawed, spread filling out in an even layer, leaving about ¼ of an inch from the sides.
- Starting from one end, roll dough into center. Switch to the other end and do the same thing. If dough is too soft, place entire sheet in freezer for 10 minutes.
- Once rolled, slice roll into ½ inch pieces, taking care not to press down too hard. Place palmiers cut side down, about an inch apart on parchment paper. Transfer parchment paper to a baking sheet, preheat oven to 425, and place baking sheet in freezer for 20 minutes.
- Bake for 20 minutes. Let cool for 5 before serving.
adapted from spoon, fork, bacon.
1varying
writes 1athleticsJust tried – good recipe! Question, do you know if they’ll freeze all right?
writes Gail