|Prep Time||15 mins|
|Total Time||1 hour|
|Serves||Makes: 12-14 palmiers|
1 x 220g jar sun-dried tomatoes, drained (drained weight is 120g)
1 1/2 tsp finely chopped sprigs fresh rosemary leaves
3 tsp The Chia Co. chia seeds
1 egg, lightly beaten
Place the 25cm x 25cm square of puff pastry on a well floured surface.
Add tomatoes to a food processor, and pulse to a chunky paste.
Spread the tomatoes over the puff pastry to completely cover right to edges and sprinkle over the rosemary and chia seeds evenly.
Take opposite edges of the pastry and roll them towards each other to meet in the middle. Brush some beaten egg down the centre to stick the two halves together. Carefully place onto a tray and put in the fridge for at least 30 minutes to chill and harden.
Preheat the oven to 200°C.
Remove the roll from the fridge and, using a sharp knife, slice it into 1cm pieces. Lay each piece flat on a lined baking tray and brush with the beaten egg. Bake in the oven for 15 minutes until crisp and golden-brown.
Remove the palmiers from the oven and serve.
Looking for a vegan swap out? Replace the egg with olive oil spray and use vegan pastry sheets.