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Le Chaudron recipe
Araignées feuilletées à la tapenade
Puff pastry tapenade spiders
⏱ 30 minServes 6Medium500 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
2sheets of puff pastry
6 tbspblack olive tapenade
1whole egg
12black olives
2 tbspsesame seeds
- 2 sheets of puff pastry
- 6 tbsp black olive tapenade
- 1 whole egg
- 12 black olives
- 2 tbsp sesame seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) fan, then cut rounds from the puff pastry with the round cutter for the spiders’ bodies.
- Put a spoonful of black tapenade in the center of half the rounds, cover each with a second round and seal the edges with a fork.
- Cut thin strips from the scraps and arrange eight around each filled round, bent at an angle, for the spider’s long thin legs.
- Brush the spiders with beaten egg, sprinkle with sesame seeds and place them carefully on the lined sheet, legs well spaced.
- Bake for about 15 minutes until golden and puffed, watching that the thin legs don’t brown too fast.
- Halve the black olives and put two halves on each body for big bulging eyes, then serve the spiders warm and crisp as an appetizer.
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