Prep 25 mins
Cook 20 mins
A Williams-Sonoma French puff pastry appetizer similar to those "served in the beach resort of Saint-Tropez". I have made these according to the directions and then made bite-size nibbles with an assortment of Mediterranean olives from the supermarket olive bar.
- 1 1⁄2 cups large-size brine-cured black olives, plus a few chopped for garnish (optional)
- 3 tablespoons olive oil
- 3 1⁄2 ounces goat cheese, mature
- 1 tablespoon finely chopped rosemary, plus
- 6 small rosemary sprigs
- 1 lb phyllo dough, thawed
- 1 egg, slightly beaten
- Pit the olives and mince well. Place in a small bowl and add the olive oil, goat cheese and mash to lightly mix then add the chopped rosemary. Preheat the oven to 375° and lightly oil a baking sheet.
- Roll out pastry on a lightly floured suface to 1/4 inch thick. Cut six 5-in circles then six 4 1/2 circles of pastry dough. Use small plates as templates. Place the six smaller rounds on the baking sheet.
- Spoon the olive mixture into the centers of the small rounds distributing the mixture well. Brush the edges with beaten egg. Cover each round with a larger one. Press edges to seal and brush tops with the last of the beaten egg.
- Bake the pastries until golden brown, avout 20 minutes.Cool slightly before serving; ganish with chopped olives and rosemary sprig.