Roasted Tomato & Olive Tapenade Palmiers

how_make

1. Prepare the rough puff pastry.  Combine the flour and salts. Add the diced cold Stork block and rub in with fingertips to break up into smaller chunks.Add the juice of half a lemon and then enough cold water to make a dough.   Gather the dough into a ball, wrap in clingfilm and chill in the fridge for 1 hour to firm.
2. Roll out the dough on a floured surface into a long upright rectangle shape.  Roll up into a log from one end.  Flatten, turn 90 degrees and roll out to a rectangle again.  Repeat until the dough has been rolled out and rolled into a log and flattened 3 times.
3. Wrap again in clingfilm and allow it to chill for another hour in the fridge before using.
4. Oven roast the tomatoes and cloves of garlic in a drizzle of olive oil in the oven at 180c/gas mark 6 for 20 minutes.  Blitz together with the olives and basil to make a chunky paste.  Set to one side.
5. Roll out ½ block of rough puff pastry into a rectangle roughly 40 x 25 cm.  Split in half down the middle and spread each half with the tapenade.  Working with each piece roll in the left hand side of the dough to the middle and then roll in the right hand side. Slice each log into 1cm pieces.  Set onto a lined baking tray cut side up, spaced well apart.
6. Brush with egg wash and bake in the oven for 10-12 minutes until golden.
7. Serve.