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Recipe Detail Page
Sharp Cheese Tuiles (Cranberry, Pepita & Rosemary; Paprika & Thyme; Pretzel & Chive)
Holiday 2015
For late night snacking, these tuiles are crispy, chewy, full of flavour and delightful with a selection of nibbles such as olives, grapes, figs, gherkins, roasted red peppers or nuts. Make them plain or add some of your favourite things. We tried several variations: fennel, cumin, sesame, chili flakes, sun-dried tomato, flax, pine nuts and pink peppercorns—and all were good. We’re sharing the ones we liked best here.
Makes approximately 24 tuiles
BASIC CHEESE TUILES
3½ cups (875 mL) freshly grated
Parmigiano-Reggiano cheese (see TIP)
1 tbsp (15 mL) fresh coarsely ground black pepper, or more or less to taste
½ cup (125 mL) almond flour
DRIED CRANBERRY, PEPITA & ROSEMARY VARIATION
¼ cup (60 mL) dried cranberries
¼ cup (60 mL) raw, unsalted pepitas
1 tsp (5 mL) dried rosemary, rubbed and crumbled a bit
SMOKED PAPRIKA & FRESH THYME VARIATION
1 tsp (5 mL) Spanish smoked paprika; if old or not strongly smoky, use 2 tsp (10 mL)
1 tsp (5 mL) finely chopped or picked fresh thyme leaves
PRETZELS & FRESH CHIVE VARIATION
24 to 40 skinny stick-style pretzels
2 tsp (10 mL) finely chopped fresh chives
1. Preheat oven to 400°F (200°C).
2. Line a cookie sheet or 2 with parchment paper or a silicone mat. Set aside.
3. Using the fine or small-hole side of a box grater, grate the cheese and add to a large bowl. Add the pepper and almond flour; toss or stir until well combined. If making Basic Cheese Tuiles, skip to step 7.
4. Set out 2 more bowls; divide the cheese mixture equally between all 3 bowls.
5. To each bowl of cheese mix, add the ingredients (except the pretzels) for each different variation, blending well.
6. Place 8 piles of 3 to 5 pretzels on the parchment-lined sheet; leave about 3 inches (8 cm) between each pile. Place the chive and cheese mixture on top of the pretzels; pat down a little, to about the size of a small cookie. It will spread more as it bakes.
7. Place the remaining cheese mixtures onto the sheet pan in 2-tbsp (30-mL) portions; these will melt to become a tuile.
8. Bake for about 5 minutes or until lacy, bubbly and golden at the edges. Do not over-bake to dark brown, as the cheese will become bitter.
9. They will be soft when first out of the oven and will become crispier as they cool. Don’t attempt to transfer them from the sheet pan until cool and firm. Place in an airtight container until ready to serve.
TIP If you can find tubs of cheese freshly grated at the cheese or deli counter, that will do just as well as grating at home, but look for a fine shred rather than a fine crumb.
Makes approximately 24 tuiles
