Parmesan Tuiles with Heirloom Tomato Salad

Photo: Con Poulos

Chopped red, green and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles. The result: a supremely colorful, incredibly easy hors d'oeuvre.

Yield: 4
Total:
Recipe from Food & Wine

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Recipe Time

Total: 45 Minutes


Ingredients

  • 6 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 1/2 tablespoons unsalted butter, softened
  • 1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
  • Freshly ground pepper
  • 1 1/2 cups finely diced heirloom tomatoes
  • 1 tablespoon snipped chives
  • 1 teaspoon coarsely chopped tarragon
  • 2 teaspoons extra-virgin olive oil
  • Salt

Preparation

  1. Preheat the oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine the Parmigiano-Reggiano 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 arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2-inch rounds.
  2. 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 and blot the excess fat.
  3. In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.
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