Tapas 3 (Savoury Palmiers)


Savoury Palmiers

30ml  pine nuts
1 garlic clove
2,5ml Maldon salt
  Pinch freshly ground black pepper
80g fresh basil leaves, blanched for 30 seconds, drained, and dried
60g freshly grated parmesan cheese
60g freshly grated romano cheese
125ml  extra-virgin olive oil
500g  puff pastry
250ml freshly grated parmesan cheese


  1. In the bowl of a food processor, combine the pine nuts, garlic, salt, pepper, basil, parmesan and romano cheeses, and 15ml olive oil, and process until finely ground.
  2. Add the remaining oil as needed in a steady steam and process until smooth and creamy.
  3. Roll out the pastry into a rectangle approximately 15cm wide and no less than 3mm thick, cut the edges so that they are even.
  4. Sprinkle the cheese evenly over the rectangle and press it into the pastry with a rolling pin.
  5. Spread the pesto filling evenly over the cheese and roll each long end of the pastry to the centre of the rectangle, making sure the pastry is tight and even.
  6. Chill well.
  7. Cut the log crosswise into 1cm slices, and place them 5cm apart on parchment-lined baking sheets.
  8. Chill for at least 1 hour.
  9. Preheat the oven to 200°C.

Chef Niemand recommends drinking a bottle of Odd Bin Sauvignon Blanc 215 or Odd Bin Pinotage 705 with these recipes.