Puff snails with tapenade

Description

Tapenade or tapenade — a recipe the easiest snack provençal cuisine, in the form of a thick paste of crushed olives, capers. “tapenade” comes from the Provencal tapéno, which means “capers“. Classic tapenade made of black olives, but can be used green. In tapenade, there is no clear recipe. Everything is a matter of taste. Experiment with proportions of ingredients. Often in recipes there are anchovies tapenade, sun-dried tomatoes, herbs, and to obtain a paste-like texture use olive oil and a little lemon juice.

Ingredients

Sundried tomatoes

200 g
Capers

100 g
Black olives

300 g
Lemon juice

50 ml
The dough is flaky unleavened

1 piece

Cooking

Wanted to start a recipe with a description of the recipe sun-dried tomatoes, but at the last moment changed his mind. We already know how to do them. The only thing I want to emphasize, I dried the tomatoes with salt, generously doused them with olive oil and did not regret Provencal herbs. All the aromatic flavor in my recipe is because of these sun-dried tomatoes

The photo products for Tapenade

Sun-dried tomatoes I put in the blender no leaving, no droplets of oil. So in the blender put the olives, pitted, squeeze the juice of half a lemon.

Added capers.

Shredded to a homogeneous condition, and tapenade is ready! It should be in the refrigerator for weeks. It is desirable that the containers tapenade was made of glass. But I figured out how to use it on.

Thawed and unrolled puff without yeast dough. The entire width of the test caused tapenade. Rolled the dough rolls and cut into small pieces. Spread out on baking paper and bake for about 20 minutes until Golden brown at 180.