- 210g Kalamata olives
- 200g jar of sun dried tomatoes, drained
- 1 garlic clove
- 50g Parmesan
- 300g shortcrust pastry
Prep: 40 mins | Cook: 20 mins
1. Heat your oven to 180°C/Fan 160°C/Gas 5. Remove and discard the olive stones. Drain the sundried tomatoes. Peel and grate the garlic. Grate the Parmesan. Pop all 4 ingredients into a food processor and whizz to make a rough paste.
2. Roll the pastry into a rectangle about ½cm thick. Use a spatula to spread a thin layer of the olive and tomato paste onto the pastry, leaving a 2cm gap around the edges. Starting at one edge, gently roll the pastry up around the filling as tightly as possible. Wrap the pastry roll in food wrap or greaseproof paper and pop it into the fridge to chill for 20 mins.
3. Line a couple of baking trays with greaseproof paper. Slice the chilled pastry into 1cm-thick rounds and arrange them on the trays. Slide the swirls into the oven for 18-20 mins, till golden brown and crispy. Cool slightly before serving.