Sun-Dried Tomato and Rosemary Palmiers

Tomato Palmiers

My repertoire of canapés and savoury snacks is quite limited, as I seem to mainly be baking cakes and food relating to chocolate. So I wanted to try and bake a little more of a variety of foods and thought I would start with canapés. They often look very fancy, and hopefully, quite impressive. So I thought I would start off with something fairly simply, and I cheated slightly by using ready-made pastry, so if you wanted a little more of a challenge then make your own rather than shop bought.


500g/ 1lb 2oz ready-made puff pastry
plain flour for dusting
1 x 280g/ 10oz jar of sun-dried tomatoes, drained and finely chopped
fresh rosemary springs, finely chopped
1 free range egg, lightly beaten

Tomato Palmiers

1. Roll out the pastry onto a well floured surface into a rectangle.
2. Spread the tomato puree onto the pastry and then spread the tomatoes and rosemary.
3. With the shortest end facing you, take both the long edges of the pastry and roll them towards each other to meet in the middle.
4. Brush a little egg down the centre to sick the two halves together.
5. Put onto a large baking tray and place into the fridge for 30 mins to chill.
6. Preheat the oven to 200C/ 400F/ Gas 6.
7. Remove from the fridge and slice it into 1cm thick pieces. Kay each piece on the baking tray cut side up.
8. Brush the tops with the egg and place in the oven for 10-15 mins until puffed up and brown.
9. Remove from the oven and leave to cool before serving.

I’m very pleased with how these turned out, my first attempt at this recipe and my guests that evening appreciated them so that’s always a good sign!
Tomato Palmiers

Tomato Palmiers

Recipe was adapted from a BBC Food recipe.


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