A recipe for puff pastries. Photo credit: Hervé Hôte.
Roll out the puff pastry and spread the black tapenade over its entire surface. Roll the pastry up again.
Place in the freezer for 2 hours.
Cut the roll into thin slices. Place them on a baking tray lined with parchment paper. Brush with olive oil and bake in a hot oven (180°C) for 15 to 20 minutes.
To finish, keep a close watch!
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