Olive and Rosemary Palmiers
Olive and Rosemary Palmiers, with measured ingredients and a clear cooking method. Serve with Saison for a relaxed ProjectBeer table.
snack · Serves 8
Olive and Rosemary Palmiers
Bring olive and rosemary palmiers to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 8. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Saison when the food is ready.
Ingredients
Serves 8
320 g ready-rolled puff pastry
100 g pitted green olives, finely chopped
1 tbsp finely chopped rosemary
1 tsp Dijon mustard
1 egg, beaten
Instructions
Pat olives dry. Unroll pastry, spread thinly with mustard and scatter with olives and rosemary.
Roll both long edges towards the centre until they meet. Wrap and chill for 30 minutes.
Heat oven to 210°C, 190°C fan. Cut into 1 cm slices and place cut-side up on a lined tray.
Brush lightly with egg and bake for 18–22 minutes until crisp and golden. Cool for 5 minutes.
Serving Suggestions
Serve in small bowls or on a sharing board. Crisp snacks are best freshly made, while chilled snacks should stay refrigerated until just before serving. Follow the storage guidance in the method.
Pairing Tips
Start with Saison. Peppery yeast character and a dry finish suit herbs, vegetables and creamy textures; lively carbonation keeps each mouthful fresh. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.