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.
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.
Thanks Stephen. How did it turn out?