Four cheese palmiers

with olives and tomatoes

- Ingredients -
(Serves 4)

  • > 1 packet Hacendado 4 cheese mix 
  • > 1 rectangular sheet of Hacendado fresh flaky pastry 
  • > 10 black or Aragon olives 
  • > 3 dried tomatoes

- Directions -

  1. Rehydrate the tomatoes for 20 minutes in tepid water. 
  2. Meanwhile, chop the olives, and if they are from Aragon you can easily remove the stones by squeezing the ends between your thumb and index finger. 
  3. Dry the tomatoes and chop them. Open out the sheet of flaky pastry and arrange the 4 cheese mix and the chopped olives and tomato following the instructive drawing (see below). 
  4. Bake at 210ºC for 10/15 minutes or until they are browned to your liking.

- Advice -

The dry tomatoes, once rehydrated in tepid water, can be kept in a jar with olive oil and with your choice of spices or with a red chilli to strengthen the flavour. You just have to ensure they are properly dried (leave them on kitchen roll to drain for a while).