Makes: 30
Difficulty: Easy
Time: 15 minutes prep time + 30 minutes chilling, 5 minutes baking time
Ingredients:
Olive and rosemary sticks:
250g black pitted olives
4 sprigs rosemary, washed and stripped
Sea salt and ground black pepper to taste
280g puff pastry
Whipped miso butter:
150g homemade butter, at room temperature
10ml (2 tsp) miso paste
Sea salt and ground black pepper
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Method:
1) For the breadsticks, combine the olives, rosemary, salt and pepper in a blender and mix into a smooth paste. Place the resulting tapenade in a piping bag with a medium-sized nozzle.
2) Roll out the puff pastry into a square shape. Fold in half and then open up again (you do this just to make a mark in the centre).
3) Pipe vertical lines of the tapenade on one half of the pastry, from the middle mark down towards the edge and leaving 3-5cm between each line.
4) Brush the other half of the pastry using water and a pastry brush. Fold the top half over the piped half and gently press the areas without tapenade so that the pastry sticks together. Use your fingers to run down the tapenade parts to shape them into nice rounds. Place on a tray and freeze until hard.
5) Meanwhile, make the whipped miso butter. Place the butter and miso paste in a stand mixer and whisk on medium for 10-15 minutes, scraping down the sides from time to time, until light and fluffy. Season to taste with salt and pepper.
6) Preheat the oven to 200°C.
7) Remove the pastry from the freezer and leave for a few minutes to soften slightly. Trim the sides and cut the pastry vertically into very thin slices. Place them on a baking tray lined with baking paper and bake in a preheated for 5 minutes, or until golden brown.
8) Serve immediately with the whipped miso butter.
Supplied
Recipe from 'Jan - A Breath of French Air' (Struik Lifestyle, R395) by Jan Hendrik van der Westhuizen.
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