Preparation time: 10 minutes
Cooking time: 45 minutes
- 1 roll puff pastry
- anchovy in olive oil
- herbs de Provence
I know it has been a while since the last post. The last months before summer holiday are typically extremely busy, just as the last month before Christmas. But from the evening terrace here in the South of France, we’re back.
If you want to impress your guests on summer eve, this will make a great tapas, appetizer, cookie, whatever…
Open the roll of puff pastry half an hour in advance. Roll it open on the paper it sits on.
Preheat the oven at 200°C.
When the pastry has rested, lay the anchovy on the pastry in parallel stripes, about 3 cm apart (1,5 inch). Don’t worry about the olive oil, you can spill it on the pastry while dressing the anchovy on it.
When you’ve laid out the anchovy, sprinkle the herbs all over the pastry.
Now cut the pastry horizontally in between the rows of anchovy – the carving doesn’t have to go all the way through the pastry. Also make vertical cuts to form rectangular shaped ‘cookies’. It is important to make cuts beforehand to easily crack the pastry when done. You can also use a pizza wheel to make the carvings.
Bake the pastry for 45 minutes in the oven.
When gold brown, take it out, let it cool down for a couple of minutes and crack into finger-food sized cookies. Serve in a basket.
It’s salty yes, exactly what you need on a sultry eve like tonight…
No secret, no tip… plain, simple, tasty, salty, simple, summer.