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How to make puff ears with tapenade

You will need
    • For the test:
  • 400 g butter;
  • 1 tsp salts;
  • 500 g of flour.
  • For tapenade:
  • 200 g pitted olives;
  • 70 g anchovies;
  • bunch of thyme;
  • 2-3 cloves of garlic;
  • 3 tbsp. olive oil;
  • 1 tomato;
  • 1 tbsp. capers.
Roll out the dough in the form of a rectangle. Spread the remaining softened butter over it. Roll the dough so that the butter is inside. Roll it out and then fold it again. Repeat the action four times, but without smearing the layer of oil. After this layer of dough, wrap in plastic wrap and refrigerate for an hour and a half.
Do a tapenade. Pitted olives in a blender. Peel and chop the garlic and pour it to the olives along with the capers. Rinse the anchovies in water, cut off their heads and tails and add carcass to other products. Grind everything to a pasty state. Scald the tomatoes, peel them and remove the seeds. Pulp cut into cubes, put in a blender with pasta. Add chopped thyme and olive oil.Whisk again.
Remove puff pastry from fridge. Roll it into a rectangle and spread it with a tapenade. Mentally divide the dough into two parts in length. Roll each edge up to the middle. The result is a kind of double sausage made of dough in the shape of a scroll. Then cut it into slices about a centimeter thick. As a result, you should get blanks puff pastry, shaped like ears.
Grease a baking sheet with butter. Spread the ears on it, if desired, they can be sprinkled with a small amount of large sea salt. Put the pan in the oven for 10 minutes.

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