Savory Olive & Goat Cheese Palmiers

Allow the puff pastry dough to thaw, according to the package directions.

Lightly flour a flat work surface. Place 1 sheet of the dough on top of the other on the floured surface, and gently roll it out to a 9×12-inch shape that is about 1/4-inch thick. (You could use each sheet of dough individually, if you prefer.)

Spread the olive tapenade over the dough, followed by the crumbled chèvre cheese. Top with the toasted pine nuts.

Start by rolling the short ends of the dough toward each other until they meet in the middle. Tightly wrap the rolled dough in plastic wrap and refrigerate for about 30 minutes.

Preheat oven to 425ºF. Line a baking sheet with parchment or a silicone baking mat.

Unwrap the dough and use a serrated knife to slice the rolled dough into 1/4-inch slices, and put them on the baking sheet about 2 inches apart. Sprinkle the tops with the coarse salt and bake for 12-14 minutes, or until they are just lightly golden.

Serve warm.