Sundried Tomato Palmiers

Method

1. Preheat oven to 200°C fan-forced (220°C conventional).
2. Unroll the pastry onto the benchtop. Leaving a 2cm clear border around the edges, spread the tomato pesto over the dough, then top with fresh thyme leaves.
3. With the short edge facing you, take the bottom short edge and fold it evenly twice until the fold meets up with the middle of the pastry sheet. Repeat with the top short edge, then fold along the middle line and place into the fridge to chill for 20 minutes (alternatively, you can roll the short edges of the pastry into the middle of the pastry sheet and fold them together).
4. Cut the dough roll crosswise into 15 x 1.5cm slices. Arrange the slices in a single layer on two lined baking sheets, then place into the oven to bake for 7 minutes, or until the pastry is starting to look golden on the edges.
5. Remove from the oven and use a spatula to flip them over very carefully (be mindful as these are very hot), then return to the oven for another 7-10 minutes, or until the pastry is golden.
6. Once cooked, remove from oven and set aside until completely cool.
7. NOTE: If your sundried tomato pesto is very oily, drain the oil by placing the pesto in a fine mesh sieve over a bowl for 10-15 minutes before using.

Notes

NOTE: If your sundried tomato pesto is very oily, drain the oil by placing the pesto in a fine mesh sieve over a bowl for 10-15 minutes before using.