Recipe and photography: Peta Mathias
2 packets of frozen flaky pastry in approx 32cm rounds
½ cup tapenade
½ cup something else like sun dried tomato paste, grated cheese, artichoke paste, pesto …
1 egg yolk beaten with a little milk
fennel seeds for sprinkling
Remove flaky pastry from freezer or fridge and bring to room temperature — maybe 5 minutes.
Pre-heat the oven to 180°C.
With the paper still attached to it, roll out the first sheet of pastry onto a baking tray.
Spread with the pastes, leaving 1cm free around the edge.
Brush the edge with water and lay the second round of pastry on top.
Place an upside down glass in the centre to make the sun — don’t press it in, just leave it sitting there.
If the pastry has gone a bit soft, put the whole tray with the pastry in the freezer for 5 minutes to firm it up. That way it will be much easier to cut. With scissors, cut the pastry and paper from the edge up to the glass edge. Do quarters first then eighths then keep cutting till you have 32 sun rays.
Remove the glass and start twisting the rays. Gently pick up the first ray about midway with your right hand fingers and twist twice with your left hand fingers.
Brush with egg glaze and sprinkle lightly with fennel.
Bake in the oven for half an hour or till golden.