You can either thaw the puff pastry in the fridge overnight or leave it out at room temperature for 1 to 2 hours until it's pliable.
1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
4 oil-packed sun-dried tomatoes, drained
1/2 cup pitted kalamata olives
1 garlic clove, minced
1 sheet frozen puff pastry dough, thawed
How to Make It
Place first 5 ingredients in a mini chopper; process until finely chopped.
Unfold dough, and roll to a 10 x 9-inch rectangle. Spread the tomato mixture over dough, leaving a 1/2-inch border. Roll up long sides of dough, jelly-roll fashion, until they meet in the middle. Chill 20 minutes.
Preheat oven to 400°.
Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400° for 15 minutes or until lightly browned.
These are very easy and make a fancy presentation. I thought the recipe, as written, was heavy on the olive, so I added in some extra sundried tomatoes. I also thought the finished version was on the greasy side; if I make these again, I might try doing it without the added olive oil. The greasiness was my only reason for giving it 4 stars; the flavor is top notch and these are great for entertaining. All my guests loved them! Freezing for 20 minutes means they squish less when you slice them, but no worries - they puff up to the appropriate shape when you bake them. I also found that mine pulled apart a bit; be sure to roll them tightly. Finally, if you don't feel like messing with puff pastry, the filling for this would make a delicious dip alone or with some feta.
I was looking for a hors d'oeuvres recipe without cheese and found this gem. It was a big hit last night. I couldn't find sun dried tomatoes so used California Sun Dried brand Sundried Tomato Spread instead. Added basil and omitted oil as recommended in other reviews. Thanks!