Medium

Egg (yellow)

unit

Puff pastry

Tapenade

Puff pastry flutes with olives

<h5>3 min</h5><p>If it's puff pastry you made yourself, roll it out thinly (1 or 2 mm) into a large rectangle, then cut it into 2 equal parts.</p><p>If you're using store-bought pastry, cut the circle into 2 equal parts.</p>

<h5>3 min</h5><p>Coat one of the dough halves with a metal spatula with 50 g of Tapenade.</p>

<h5>2 min</h5><p>Put the other half of the dough on top of the first.</p>

<h5>1 hour</h5><p>Shelf the paper over the dough,or film, and put in the fridge for at least 1 hour (this can also be done the day before).</p>

<h5>1 min</h5><p>Preheat your oven to 200°C (390°F).</p><p>Golden the top of the pasta with the egg yolk.</p>

<h5>10 min</h5><p>Cut fairly long, thin strips and lay them straight, or twisted, on a baking sheet.</p>

<h5>20 min</h5><p>Bake for about 20 minutes, until the flutes are nicely browned, and let cool or cool on a rack.</p><p>Serve warm or cold.</p>

Medium

99 min

Accompaniment

Appetizer

Servings

20

Nutrition

/ per serving

Directions

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