Source: Food and Wine Magazine
Originally from February 2015 on my old blog
I see these everywhere but I’d never actually thought about making them until I came across the recipe in a book I’d been flipping through and thought I’d give it a go. They are the perfect appetizer, hors d’oeuvre, or even a cute little side dish. Although topped with a salad here, you could get creative and top it with something else. But, I do recommend the simple, fresh salad topping as it breaks up the saltiness of the Parmesan.
- 6 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 ½ tablespoons unsalted butter, softened
- 1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
- Freshly ground pepper
- 1 ½ 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 ½-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.
MAKE AHEAD: The Parmesan tuiles can be stored in an airtight container for up to 1 week. Recrisp in a warm oven before topping with the tomato salad.