Parmesan Tuiles with Heirloom Tomato Salad

Fall is just around the corner.  It’s a time of the year I love the most when the leaves start to change color, the nights are cooler and fruit of the farmer’s efforts is noted in the grocery stores.  Tuile is a French word for tile and is a thin, crisp cookie with a lacy texture.

Serves 4
adapted from Food & Wine

6 tablespoons freshly grated Parmigiano-Reggiano cheese
1 1/2 tablespoons butter, softened
1 tablespoon plus 2 teaspoons flour
1 tablespoon chives, snipped
1 teaspoon coarsely chopped tarragon
2 teaspoons extra-virgin olive oil

Preheat oven to 200c (400f) and line a large baking sheet with parchment paper.  In a medium bowl, combine the cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms.  Form the dough into a 4-inch log.  Cut the log into 12 equal slices and place slices on the baking sheet.  Using your fingers, press the slices into 1 1/2-inch rounds.

Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling.  Let the tuiles cool completely, then transfer them to a paper towel-lined plate.  In a small bowl, toss the tomatoes with the chives, tarragon, olive oil and season with salt and pepper.  Place tuiles on a plate.  Spoon the salad over the tuiles and serve right away.

The Culinary Chase’s Note:  These were a bit fussy and I’m not so sure the ingredients were enough to make 12 as I ended up with 8.  Also, I felt that pressing the discs out to 1 1/2 inches was a bit too big as they will expand as they cook.  I used cherry tomatoes as the heirloom tomatoes were picked over and the ones left not so good.  All that aside, they were delicious.


  1. Stephen on September 5, 2011 at 18:56

    These tuile look very tasty. At first I was afraid that it would be more work that I had in me after this long weekend but after reading the recipe through, it looks fairly simple. I will have to give this a go and let you know how I do.

  2. The Culinary Chase on September 8, 2011 at 00:29

    Thanks Stephen. How did it turn out?