Christmas tree with green tapenade
Ingredients
For
6
personnes
- 2 sheets of puff pastry
- 180 g of French green olives (Nîmes olives PDO, PDO Lucques from Languedoc, cracked olives from the Vallée des Baux de Provence PDO, Lucques variety olives, Picholine, ...)
- 4 sun-dried tomatoes
- 3 tablespoons of mild-flavoured olive oil + 1 teaspoon
- 20 g flaked almonds
Tip
To give your puff pastry Christmas tree a slightly tangy flavour, you could use the halved olives from the Vallée des Baux de Provence (PDO), which are flavoured with wild fennel from the Alpilles.
Instructions
Stone the olives. Blend them until smooth with 2 tablespoons of olive oil and the sun-dried tomatoes (adjust the amount depending on the consistency).
- Place one sheet of pastry on a sheet of baking paper on a baking tray. Spread with olive paste and drizzle with a tablespoon of olive oil. Place the second sheet of pastry on top.
- Cut out the shape of the Christmas tree, then the branches. Twist each branch. Cut out stars from the offcuts.
- Brush the whole thing with an egg yolk mixed with 1 tsp of olive oil. Sprinkle with flaked almonds and bake in the oven for 10 to 15 minutes.
- Serve slightly chilled as an aperitif.
Tip
To give your puff pastry Christmas tree a slightly tangy flavour, you could use the halved olives from the Vallée des Baux de Provence (PDO), which are flavoured with wild fennel from the Alpilles.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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Christmas biscuits with ginger, cinnamon and olive oil from Nice PDO