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.
More From Food & Wine
- 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
- 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.
- 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.
- 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.
Only you will be able to view, print, and edit this note.Add Note