Petite Palmiers with Tomatoes Basil and Parmigiano
adapted from Lorraine Pascale's "Baking Made Easy"
1 roll ready-made puff pastry
1 can chopped tomatoes, drained and mashed
few sprigs fresh basil, roughly shredded
a handful grated parmigiano
1 egg, lightly beaten
Put the puff pastry on a well-floured surface.
Roll the pastry out into a rectangle.
Spread the tomatoes over the puff pastry and sprinkle over the parmigiano and basil and a little black pepper.
With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together.
Carefully lift into a large baking tray and put in the fridge for at least 30 minutes to chill and harden.
Preheat the oven to 200C.
Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm thick pieces.
Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown.
Remove the palmiers from the oven and leave to cool on the baking tray before serving.