Palmiers with Lingot Fleuri pesto – by Chef Nini

10 min
20 min
4 people

Ermitage cheese used : Lingot d’Or

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  • Lingot d'Or Ermitage 35g of Lingot d'Or Ermitage
  • puff pastry 1 puff pastry
  • garlic 1 clove of garlic
  • bread pine nuts 30g of bread pine nuts
  • tomato confit 4 petals of tomato confit
  • olive oil 1 fillet of olive oil


  1. Pour the peeled garlic, pine nuts, tomatoes and chopped Lingot Fleuri into the bowl of a blender.
  2. Add a drizzle of olive oil and blend into a paste.
  3. Trim the edges of the puff pastry to form a square of about 30 cm.
  4. Spread the pesto on the pastry.
  5. Fold in the edges symmetrically until they meet in the centre. Brush with a little water to make them stick.
  6. Wrap the sausage in cling film and place in the freezer for 1 hour to harden.
  7. Remove the pudding and cut into 5mm thick slices.
  8. Place the slices on a baking tray with baking paper.
  9. Preheat the oven to 180°C (gas mark 6) and bake for 20 minutes