photo credit Con Polous
As I’ve mentioned before, I’m more than a little obsessed with Food & Wine Magazine and each month when I get it in the mail, I immediately start cooking. Lucky for me there is an entire section devoted to late summer veggies in this issue and I had lots of CSA produce to go around. I recently realized that I gravitate towards recipes that are fundamentally simple with a few fantastic ingredients that are also visually appealing. This usually pays off big time since dishes like this almost always looks fancier than they are. These are no exception. They are incredibly tasty and beautiful! I made these for breakfast since I simply could not wait to have one. These would be the perfect treat to bring to a friend’s house with a nice crisp white wine. I should mention that the original recipe said it made 12 tuiles but I was only able to get 8 out of the batch.
Parmesan Tuiles with Heirloom Tomato Salad
Food & Wine Magazine Makes 8 tuiles
1. 6 tablespoons grated Parmigiano-Reggiano cheese
2. 1 1/2 tablespoons unsalted butter, softened
3. 1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
4. Freshly ground pepper
5. 1 1/2 cups finely diced heirloom tomatoes (try to use a variety of colors)
6. 1 tablespoon snipped chives
7. 1 teaspoon coarsely chopped tarragon (I used fresh basil and rosemary since that was all I had)
8. 2 teaspoons extra-virgin olive oil (go for the good stuff if you can)
9. Coarse salt
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 8 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.
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.
Unfortunately the camera I used for this recipe died this weekend along with the entire card so the photos are sourced from F&W’s website.
