Parmesan Sablé
by
Jack Guyonvarch
This dough has an amazing flaky texture and a cheesy flavor, and it can be used as a simple parmesan cookie as well as a tart shell.
You can use other cheeses, such as comté or beaufort, for this recipe.
- Level
Basic
- Cooking
50m
- Overral
1h
- Ready
Grated Parmesan Cheese
100gButter
100gAll-Purpose Flour
100g
Equipment
Rolling Pin
Parchment Paper
Grated Parmesan Cheese
100gButter
100gAll-Purpose Flour
100g
Equipment
Rolling Pin
Parchment Paper
Parmesan Sablé
Jack Guyonvarch
Place 100g softened butter, 100g of all-purpose flour, and 100g of grated parmesan cheese on a clean work surface
Mix all the ingredients by hand until the dough comes together. Form a ball
Place the dough between 2 sheets of parchment paper and press slightly with your hand
Gently roll out the dough until it is 3mm thick
Place the dough in the refrigerator for 30m until it is cold
Preheat the oven to 180°C
Take the dough out of the refrigerator and remove the top sheet of parchment paper. Place it on a tray and bake for 10m until golden and crispy. The parmesan sablé is ready
Enjoy this crispy, savory treat!