Parmesan shortbread hearts with tomato confit, goat’s cheese and oregano

May 4, 2010 (Last Updated: January 11, 2019)

TO DRINK: Grendel Wines Sauvignon Blanc 2009 (Standard Range), or a more pocket-friendly match is the Slanghoek Winery Sauvignon Blanc 2009. Sauvignon Blanc is the perfect answer to goat’s cheese.

Print Recipe

Parmesan shortbread hearts with tomato confit, goat's cheese and oregano

Ingredients

  • PARMESAN SHORTBREAD HEARTS
  • 120g butter, chopped into cubes
  • 160g Parmesan, finely grated
  • 160g cake flour
  • pinch salt
  • TOMATO CONFIT
  • 20 Rosa tomatoes, halved
  • 30ml (2 tbsp) olive oil
  • Maldon salt and freshly ground black pepper, to taste
  • 10ml (2 tsp) fresh oregano, finely chopped
  • 100g goat’s cheese
  • 40 fresh oregano leaves

Instructions

1

For the shortbread, preheat the oven to 190ºC.

2

Pulse all the ingredients in a food processor until the dough forms a soft ball. Refrigerate for 20 minutes. Roll out on a floured surface and cut into shapes with a cookie cutter.

3

Bake on a lightly greased baking tray for 8 – 10 minutes. Remove from the oven and leave to cool.

4

For the tomato confit, reduce the oven temperature to 150ºC. Combine all the ingredients on a baking tray and mix well. Roast until caramelised, about 45 minutes. Remove from the oven and leave to cool.

5

To serve, roll a little goat’s cheese into a ball, flatten it and place on a piece of shortbread, topped with an oregano leaf and half a tomato from the confit.

COOK’S TIP
The better the quality of Parmesan you use, the tastier the biscuits will be. Play around with flavours by adding different herbs or spices to the dough.

 

More From FHE:

May 4, 2010 (Last Updated: January 11, 2019) By
Send this to a friend