Summary

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

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Instructions

1. 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).
2. 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.
3. 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.
4. Finally, sprinkle a little grated Parmesan on top.