A savoury twist on a French classic
Palmiers are usually thought of as sweet, buttery biscuits, but puff pastry proves just as useful for savoury versions. These palmiers, filled with olive tapenade and finished with a parmesan crust, are crisp, flaky, and brimming with bold Mediterranean flavour.
Why tapenade and parmesan make sense
Olive tapenade has briny intensity, which can feel overwhelming on its own, but when spread thinly inside pastry and balanced with parmesan, it becomes a rich, savoury layer that feels addictive without being heavy. They’ve quickly become as popular in my kitchen as my chorizo and Manchego rolls and pesto spirals with olives.
When to serve them
I often bake these for aperitif hour — a glass of chilled wine in hand and a plate of nibbles nearby. They’re equally good at picnics, where they travel well and hold their crunch. They fit right in alongside my mushroom and thyme pastry cups or spinach and cheddar mini quiches. If you’d like more puff pastry appetiser ideas, explore 20 crispy puff pastry appetisers that are incredibly easy. You might also like my brie and cranberry squares or sausage, apple and thyme rolls for something a little heartier.
Ingredients (makes 20 palmiers)
- 1 sheet ready-rolled puff pastry (320g)
- 80g olive tapenade (black or green)
- 40g finely grated parmesan cheese
- 1 egg, beaten (for glazing)
- Freshly ground black pepper
Ingredient notes
Olive tapenade can be bought ready-made or blended at home from olives, capers, anchovies, and olive oil. Use sparingly, a thin layer goes a long way. Parmesan should be finely grated so it adheres to the pastry surface. A dusting before baking creates that irresistible crust.
Equipment needed
A sharp knife is essential for slicing the rolled pastry evenly. Chill the filled log before cutting to keep the palmier shape neat. A baking tray lined with parchment ensures even cooking and prevents sticking, especially with tapenade’s oil content.
Instructions
Preheat oven to 200°C (fan 180°C). Line a tray with parchment.
Unroll puff pastry. Spread a thin layer of olive tapenade evenly over the surface. Fold the two long sides of the pastry sheet inward to meet in the middle, then fold again to overlap, creating a long log with four layers. Chill for 10 minutes.
Slice into 1.5cm thick pieces and arrange on tray. Brush with beaten egg and sprinkle parmesan over the tops. Grind over black pepper.
Bake for 15–18 minutes until puffed and golden. Cool slightly before serving.
Cooking techniques explained
Folding inwards from both sides creates the distinctive palmier “butterfly” shape. Chilling before slicing keeps the layers intact. The parmesan crust not only adds flavour but also helps the pastry brown more evenly, giving a golden sheen.
What to serve with savoury palmiers
They’re excellent with aperitifs, particularly light white wine or cocktails. Serve them on a board with nuts and cured meats for a no-fuss appetiser. They also sit nicely alongside dips like hummus or whipped feta, as the tapenade flavour pairs well with creamy textures.
Wine and beer pairings
Try a crisp Sauvignon Blanc, which cuts through the saltiness of olives. A dry rosé also complements their Mediterranean character. For beer, a saison adds subtle spice that pairs well with the tapenade, while a pilsner refreshes between bites.
Frequently asked questions
Can I use green olive tapenade instead of black?
Yes, green tapenade gives a lighter, fresher flavour.
Can I freeze savoury palmiers?
Yes, freeze before baking and cook from frozen, adding a few minutes.
Why did my palmiers spread flat?
The pastry may not have been chilled enough before baking.
Do I need to add extra salt?
No, tapenade and parmesan are already salty.
Can I make these vegetarian?
Yes, but check that your parmesan is vegetarian-approved, or use a substitute.
Tips for success with tapenade palmiers
Spread the tapenade thinly. Too much filling will ooze out and make the pastry greasy. Chill the rolled log before slicing for even, neat shapes that puff up beautifully. Swap parmesan for pecorino for a sharper flavour. Add a few chopped sun-dried tomatoes to the tapenade layer for extra sweetness.
Storage and reheating for tapenade puff pastry palmiers
Store in an airtight container for up to two days. Reheat in a hot oven for 4–5 minutes to restore crispness.
Puff Pastry Palmiers with Tapenade and Parmesan Crust
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 80 g olive tapenade black or green
- 40 g Parmesan Cheese finely grated
- 1 egg beaten (for glazing)
- Black pepper Freshly ground
Instructions
- Preheat oven to 200°C (fan 180°C). Line a tray with parchment.
- Unroll puff pastry. Spread a thin layer of olive tapenade evenly over the surface. Fold the two long sides of the pastry sheet inward to meet in the middle, then fold again to overlap, creating a long log with four layers. Chill for 10 minutes.
- Slice into 1.5cm thick pieces and arrange on tray. Brush with beaten egg and sprinkle parmesan over the tops. Grind over black pepper.
- Bake for 15–18 minutes until puffed and golden. Cool slightly before serving.