Tapenade and cheese wheel

I honestly don't even know what would be a more appropriate name for this, but let's say when it's a wheel. Or maybe the sun. In any case, the story is not about the name, but about the taste and texture, about the total pleasure of eating every mouthful. A great holiday snack with sparkling wine and good company.

1/2 puff pastry or simple puff pastry
3 tbsp dark tapenade
80 g cheese, finely grated (Comté, Gruyère, Beaufor, Abondance, Emmental)
fresh thyme or oregano leaves, if desired
salt flakes for sprinkling

eggwash:
1 small egg yolk
2 tbsp milk


Heat the oven to 200°. Roll out two rounds about 20-22 cm in diameter.

Line a pan with parchment paper and put on one of the rounds. Do everything in the pan so you don’t have to transfer the pastry and ruin the form. Spread tapenade leaving a 1.5 edge. Sprinkle with thyme, oregano, and cheese. Brush water on the edge and top with the second round of pastry, gently pressing the edges together.

Place a glass, about 7 cm diameter, in the center. Press slightly but do not press through completely.

Cut the rest into 16 strips. Take two strips and wrap 2-3x over each other, twisting the ends of the dough.

Do the same for the remaining strips of dough. When the wreath has been formed, make the egg wash with egg and milk and brush the top. Bake in the center of the oven until ready, about 20 - 25 minutes. Remove and cool. People serve themselves by tearing off hunks of the wheel.