Ingredients for 4 servings:
Chervil Tapenade:
2 pots of chervil
175 g paprika-stuffed olives
1 tablespoon orange juice
1 geh. Tbsp. capers
3-4 tablespoons olive oil
Sea salt
Black pepper from the mill
Puff pastry cookies:
150 g puff pastry
2 stalks flat leaf parsley
1 egg yolk
Preparation:
1. For the tapenade, coarsely chop chervil. Finely puree chervil, 100 g olives, orange juice, capers and 3-4 tablespoons oil. While pureeing, gradually add about 4 tablespoons of water. Season to taste with a little salt and pepper.
2. For the cookies, defrost the puff pastry. Cut remaining olives into fine slices. Wash parsley, shake dry, pluck off leaves. Roll out dough and cut out circles. Place on a baking tray lined with baking paper. Brush with beaten egg yolk, salt and pepper. Sprinkle olive slices and parsley on top, brush again. Bake in a preheated oven (E.-Herd: 225°C/ Gas: Level 4) for about 10 minutes until golden brown.
3. Serve the cookies with the tapenade as a dip.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 364
Joule: 1526
Protein: 3,9 g
Fat: 32,6 g
Carbohydrates: 14.0 g
(FoodCentrale by ddp images)
