Parmesan biplane with olive tapenade

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Knead the flour, 100 g Parmesan cheese and butter in pieces first with the dough hooks of the hand mixer then with your hands to a smooth dough. Cover and chill for about 30 minutes. Wash, quarter and seed the tomato. Cut the flesh into small cubes. Drain olives and dice finely. Roast pine nuts in a pan without fat.

2. 2

   Put 15 g pine nuts aside. Let the rest cool down and chop. Mix tomato, olive cubes and pine nuts. Roll out the dough on a floured work surface. Cut out approx. 20 square (approx. 4 cm edge length) and triangular (approx. 5 cm edge length) biscuits. Place on 2 baking trays lined with baking paper. Whisk the egg and brush the biscuits with it. Sprinkle half of the biscuits with pine nuts and 15 g Parmesan cheese. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let them cool down. Stir cream cheese until smooth. Place a blob of cream cheese on each half of the biscuits.

3. 3

   Sprinkle half of the biscuits with pine nuts and 15 g Parmesan cheese. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let them cool down. Stir cream cheese until smooth. Place a blob of cream cheese on each half of the biscuits. Spread about 3/4 of the tomato mixture on top. Place a second biscuit on each. Sprinkle some biscuits with the remaining tomato mixture

4. 4

   45 minutes waiting time

Nutrition Facts

KCAL
120 kcal

CARBS
4 g

FATS
10 g

PROTEINS
4 g