Sundriedtomatopalmiers Recipes

SUN-DRIED TOMATO AND ROSEMARY PALMIERS

Sun-Dried Tomato and Rosemary Palmiers image

Super-quick canapes for an easy picnic snack.

Provided by Lorraine Pascale

Time 1h

Yield 25 to 30 palmiers

Number Of Ingredients 5

Ingredients

1lb 2oz/500g homemade or shop-bought puff pastry
All-purpose flour, for dusting
1 10oz/280g jar of sun-dried tomatoes, drained and finely chopped
Few sprigs of fresh rosemary, leaves only, finely chopped
1 egg, lightly beaten

Steps:

Put the puff pastry on a well-floured counter and bash it with a rolling pin. Usually, we need to be quite delicate with puff pastry, as it needs to puff up a lot, but for palmiers it needs to puff up only a little. Roll the pastry out into a rectangle about 12 by 14in (30 by 35cm) and 1/8in (3mm) thick. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.
With the shortest end facing you, take both long edges of the pastry and roll them toward each other to meet in the middle. Brush a little egg down the center to stick the two halves together. Carefully lift onto a large baking sheet, making sure it will fit in your refrigerator first, and put in the refrigerator for at least 30 minutes to chill and harden.
Preheat the oven to 400 degrees F (200 degrees C).
Remove the roll from the refrigerator and, using a very sharp knife, slice it into 1/2in (1cm) thick pieces. Lay each piece on the baking sheet and brush well with the beaten egg, then bake in the oven for 10 to 15 minutes until puffed up, crisp, and golden.
Remove the palmiers from the oven and let cool on the baking sheet. To serve, pile them high on a plate. These are great little canapes for waiting guests.

SUN-DRIED TOMATOES I

Sun-dried Tomatoes I image

Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.

Provided by Kellie

Categories Side Dish Sauces and Condiments Recipes

Yield 32

Number Of Ingredients 2

Ingredients

4 pounds tomatoes
salt to taste

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g

SUN-DRIED TOMATO PALMIERS

Sun-Dried Tomato Palmiers image

Make and share this Sun-Dried Tomato Palmiers recipe from Food.com.

Provided by DailyInspiration

Categories Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme leave
4 sun-dried tomatoes packed in oil, drained
1/2 cup kalamata olive, pitted
1 garlic clove, minced
1 sheet frozen puff pastry, thawed

Steps:

Place first 5 ingredients in a mini-chopper; process until finely chopped. Unfold dough, and roll to a 10 x 9 inch rectangle. Spread the tomato mixture over dough, leaving a 1/2 inch border. Roll up long side of dough (from both sides), jelly-roll fashion, until sides meet in the middle. Chill 20 minutes.
Preheat oven to 400 degrees. Cut dough crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400 degrees for 15 minutes or until lightly browned.

SUN-DRIED TOMATO PALMIERS

Sun-Dried Tomato Palmiers image

The savory puff-pastry hor d'oeuvres are a staple for holiday affairs.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 4

Ingredients

2 sheets frozen puff pastry, from standard package (17 1/4 ounces), thawed
6 tablespoons ricotta cheese
6 tablespoons sun-dried-tomato paste
1 cup grated Parmesan cheese (4 ounces)

Steps:

Heat oven to 425 degrees. Roll out one sheet of pastry into a rectangle about 1/8 inch thick. Trim to approximately 8 inches wide by 11 inches long. Spread half the ricotta on pastry. Spread half the sun-dried-tomato paste on top. Sprinkle with half the Parmesan. Roll each long edge of the pastry into the center of the rectangle, making sure the pastry is tight and even. Repeat process with the remaining sheet of pastry, ricotta, tomato paste, and Parmesan. Wrap rolls separately with plastic wrap, and transfer to the refrigerator until firm, about 30 minutes. (Rolls can be frozen at this point for up to 1 month. When ready to bake, remove rolls from freezer; let stand at room temperature until a sharp knife can slice through without compressing them, about 10 minutes.)
Remove rolls from refrigerator, and slice into 1/2-inch-thick slices. Place palmiers 2 inches apart on a parchment-lined baking sheet. Bake until puffed and lightly golden, 8 to 9 minutes. Turn over, and bake until golden, 5 to 6 minutes. Let cool completely on wire rack.

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