Parmesan Stars with Tomatoes and Olives
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 125 g butter, cold in flakes
- 100 g parmesan, freshly rated
- 2 egg (s)
- 1 tablespoon Herbs Provence
- 0.5 teaspoon ½ salt
- some black pepper, freshly ground
For covering:
- 200 g tomato (s), dried, pickled in oil
- 30 olives, black, pitted
- some cress
- 80 g cream cheese
- some parmesan, grated, to sprinkle on top
Print Recipe
Pin Recipe Instructions
- Knead the flour, butter, eggs and parmesan with salt, herbs and some ground pepper to make a shortcrust pastry. Wrap the dough in cling film and let it rest for at least 1 hour (better overnight).
- Roll out the dough on a floured work surface approx. 5-6 mm thick and cut out stars as large as possible (approx. 9 cm diameter). The dough contracts again a little while baking. Place the stars on a baking tray lined with baking paper and bake for about 20-25 minutes at 180 degrees. Let cool down a little.
- In the meantime, cut the well-drained tomatoes into fine strips. Put a little cream cheese on each of the cooled Parmesan biscuits, put an olive on it, then add a few tomato strips and sprinkle with a little cress.
- Finally, sprinkle a little grated Parmesan on top.
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