Puff pastry christmas tree with homemade tapenade

Ingredients

For the tapenade:

• 8.8 oz black olives
• 1 oz capers
• 2 oz anchovy fillets
• 0.5 cup olive oil
• Pepper
• Juice of 1/2 lemon

For the Christmas tree:

• 2 rectangular sheets of puff pastry
• 1 beaten egg
• Sesame seeds

Materials

• Blender (to make the tapenade)

Preparation

• Prepare the tapenade: blend together the black olives, capers, anchovies, olive oil, and pepper.
• Add the olive oil gradually, then the lemon juice while blending the mixture.
  
• Unroll a rectangular puff pastry and spread the tapenade on top.
• Cover with a second rectangular puff pastry and cut out the shape of a Christmas tree. Set aside the cut pieces.
  
• Cut horizontal strips to create branches while leaving space in the middle for the trunk. Twist the branches of the tree.
• Brush with the beaten egg and sprinkle with sesame seeds. Bake for 20 minutes at 350°F.
  
• With the scraps you set aside earlier, make another tree: assemble the two triangles of pastry. Use a rectangle to create the trunk. Repeat the previous steps.
• And there you have it—your tapenade Christmas trees are ready to share as a Christmas appetizer!
  

Observations

You can use round puff pastries, but rectangular puff pastry allows you to make a second tree with the scraps.

With the second remaining rectangle, you can make stars to put on top of your trees.

You can fill your puff pastry tree differently, such as with pesto, cream cheese, etc.

Questions

Photos of members who cooked this recipe