I fancied doing a little baking this morning (I’m a real Nigella!) so I made a few savoury treats. Here’s my recipe for sundried tomato and goat’s cheese palmiers – yum!
Ingredients: 500g ready-made puff pastry (buy the good stuff, as you can taste the difference), plain flour, 200g chopped sun-dried tomatoes, black pepper, 200g goat’s cheese and 1 egg.
Got it? Let’s cook…
First preheat your oven to Gas mark 6.
Roll out your puff pastry (ideally on a floured surface to avoid any sticking) in a rectangular shape that’s roughly 30 x 35cm, and that spread your goat’s cheese and tomatoes over the pastry. Add a dash of black pepper over the top too, for added flavour.
With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill.
Once it has chilled remove from the fridge and cut the pastry into small slices, about 1.5 cm thick. Lay each piece on the baking tray and brush well with the egg.
Then allow them to cook for 10-15 minutes until golden-brown. Don’t eat them just yet – you will burn your mouth – leave them on a cooling tray for 10 minutes. And, enjoy!