Pass your garlic clove through a garlic press to collect the pulp.
Drain the capers and anchovies.
Take your Maison Bremond Provencal black tapenade and put all the ingredients in the bowl of your blender.
Mix, adding the olive oil little by little until you get a smooth paste. You can adjust the seasoning if necessary.
Spread everything and your Maison Bremond tapenade on your puff pastry. Roll the left and right edge until you reach the center.
Store your dough for 30 minutes in the refrigerator.
Cut your dough into slices.
Place them on a baking sheet lined with parchment paper or a silicone sheet.
Bake at 200 ° C for 15 minutes.