I live in Italy, I cook wherever you want, and every month I look forward to the arrival of the new deliciousnederland magazine to be inspired. The december edition is full of great ideas for Christmas cooking, or winter cooking in general. Working with pastry, especially puff pastry, to wrap up food in a special way, is shown in one of the articles by Rutger van den Broek. The awesome puff pastry star filled with tomato tapenade is such a cool picture. I cannot resist to prepare it, although in a somewhat different style.
For the tapenade, mix a can of drained semi sundried tomatoes (approx 150-200 grams), 75 grams of seedless green olives, 2 table spoons of unsalted capres, 2 garlic cloves in a blender. Add a drizzle of olive oil if needed, 1 table spoon of balsamic vinegar, pepper and salt. Store the tapenade in the fridge for another occasion.
To make the easy version of this recipe, buy a rectangular puff pastry (or two round ones for a bigger portion). Put the dough on baking paper. Spread a few table spoons of the tapenade on one half of the dough (not on the edges). Wet the edges. Put the other half of the dough on the tapenade side. Close with a fork along the sides. Start to make different incisions in a symmetrical way, and leave the centre free. Turn each piece a few times. Spread some battered egg on the dough and bake approx 20 mins until golden brown. Awesome.
Serve this ‘creation’ as lunch, as appetizer, or in combination with a soup.