Puff-pastry cases with Brie and tapenade
| | | Serves 4:
• 200 gr. puff pastry1
• 160 gr. Brie
• 1 egg yolk
• Tapenade
(FOR THE TAPENADE)
• 150 gr. stoned black olives
• 15 gr. anchovies
• 20 gr. capers
• 15 gr. finely-chopped garlic
• Lemon juice
• Extra-virgin Quinta de São Vicente olive oil
• Pepper | | 1- Place the anchovies fillets, the capers, the chopped garlicl, and the black olives in the bowl of your food processor and use the pulse button to obtain a coarse mixture.
2- Carefully add the lemon juice and the Quinta de São Vicente olive oil and mix briefly. The tapenade should have a good consistency.
3- Adjust the seasoning with pepper, lemon juice and olive oil, to taste.
1- Roll out the pastry and cut in squares.
2-Brush each square with a little beaten egg yolk and water mixture and place in the oven (oven must be preheated to 200°C, the oven temperature is very important) for about 15 minutes. Set aside.
3- Split the puff pastry into two halves and fill with the Brie.
4- Return to the oven and brown for about 4 minutes.
5- . Remove the pastry cases from the oven and cover with a little tapenade. Serve immediately, complemented with a salad of chicory.
1 You may use ready-made puff pastry
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