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Week 1: Savory Palmiers

Woohoo, one week in and I’m sticking to my New Year resolution to try a new recipe every week.

I watched her make these on TV and knew I wanted to try Ina Garten’s Savory Palmiers. I only slightly modified the ingredients. It feels like cheating, starting off with such an easy recipe, but these looked too good to pass up.

  • 1 package frozen puff pastry, defrosted (leave in the fridge overnight)
  • 1/3 cup pesto (I used a jar, the link above has a recipe if you’re ambitious and want to make it fresh)
  • 2/3 cup crumbled goat cheese
  • 1/3 cup fresh tomatoes (I didn’t have sundried so I cut yellow cherry tomatoes in half)
  • 1/3 cup finely chopped artichoke hearts (from a can)

On a lightly floured surface unfold one sheet of puff pastry. If the folds look like the are separating, pinch them together. Carefully roll the pastry with a rolling pin until it’s just a little smaller than a cookie sheet. Spread the sheet of puff pastry with half the pesto, then sprinkle with half of the other ingredients.

The folded design is what makes this a palmier. You could skip the fancy folding and just roll it up to make pinwheels. For palmiers: Start at the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.

Slice into 1/4″ pieces and bake for 15 minutes at 400 degrees F.

They turned out delicious! What made them even better? A drizzle of some reduced balsamic vinegar. I ate a few of these with a salad for dinner. Leia didn’t like them, but she did like licking the balsamic dressing off my salad leaves. The centers that had overlapping puff pastry dough stayed a little soft.┬áIf you roll it and cut into pinwheels they might be a little crispier. I also could have cooked them longer, til the edges were a darker brown.

The puff pastry dough is so versatile you could really use any ingredients you want – sweet or savory. Next time I think I’ll try herb cream cheese topped with frozen spinach (thawed and drained of course) and chopped artichoke hearts.