Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 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 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2-inch rounds.

Step 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.

Step 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.

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