Directions
1. Prepare the tapenade by placing the olives, anchovies, capers, mustard, thyme and pepper in a food processor.
2. Reduce to a fairly smooth purée. Set aside.
3. Place one sheet of 200 g puff pastry dough on a floured surface.
4. Spread a thin layer of tapenade over the dough.
5. Roll the pastry and seal the edges. Repeat with second sheet.
6. Wrap each roll in plastic wrap and refrigerate for 15 minutes.
7. Preheat oven to 375 °F (190 °C).
8. Cut each roll in slices about 5 mm thick.
9. Place slices on a non-stick baking sheet making sure to leave some space between each one.
10. Bake for approximately 10 minutes.
11. Lower heat to 350 °F (175 °C) and continue baking until lightly browned and flaky.
12. Cool on a rack and serve warm.
Note Leftover tapenade can also be served on grilled crusty bread, for example, or as garnish on a tuna sandwich.
