Parmesan and Rosemary Shortbreads with Cherry Tomatoes
Yield: 40
Ingredients:
- 1 cup all-purpose flour, sifted
- Pinch of kosher salt and cayenne pepper
- 6 tablespoon cold unsalted butter, diced
- 1 ½ cup grated parmesan cheese
- 1 teaspoon dried rosemary
- Ice water, as needed
- 20 cherry tomatoes, halved
- 2 teaspoon olive oil
- ½ teaspoon sugar
- Kosher salt and freshly ground black pepper
- 1 cup crumbled feta cheese
- 10 pitted black olives, quartered
- Rosemary leaves to garnish
- Preheat oven to 350°F.
- Place flour, salt, cayenne, butter, parmesan and dried rosemary in the bowl of a food processor; pulse to form a smooth dough. If dough appears dry, add a little ice water, 1 teaspoon at a time, until it holds together.
- Roll out dough on a floured surface to a 1/4-inch thickness. Stamp out 40 rounds using a 1 ½ -inch fluted pastry cutter.
- Place dough rounds on parchment-lined baking sheets ¾-inch apart and refrigerate 15 minutes. Bake until golden brown, 8 minutes. Cool completely on a wire rack before topping.
- While shortbreads chill, roast the tomatoes. Preheat oven to 400°. In a medium bowl combine the tomatoes, olive oil, sugar, salt and pepper, toss to combine. Place tomatoes on a parchment-lined baking sheet and roast until softened, about 10 minutes.
- Top shortbreads with tomatoes and feta. Garnish with olives and rosemary leaves. Serve at room temperature.
- Prepare tomatoes up to 1 day in advance.
- Cover and refrigerate.
- Bring to room temperature before using.
- Top shortbreads up to 2 hours before serving.
Los Gatos, CA
23 University Avenue
Los Gatos, CA 95030
Phone: 408.395.6946
Website: www.surlatable.com
About Nikki Boyles-Frias:
Chef Boyles-Frias joined Sur La Table in September of 2006 and is responsible for managing the cooking class program, creating recipes, setting curriculum and teaching classes in Sur La Table's Los Gatos (23 University Avenue), California store.
Boyles-Frias is the third-generation in her family to be called to the culinary arts and practically grew up in both commercial and home kitchens. Her parents have been operating DNL Catering since 1989 and at a very young age she began learning about the "front and back of the house". From accounting and advertising to event planning and cooking, Boyles-Frias was immersed in her family's business.
She attended culinary school at Diablo Valley College, Baking and Pastry Arts and became the Executive Chef at DNL Catering and Wedding Cake Designer for 13 years and was a caterer for CoolEatz Cafe for Jesse Cool.
Boyles-Frias credits her family for her love of cooking and baking, "My Nana inspired me to be the best pastry chef and wedding cake decorator I could be, encouraging my vision, creativity and taste; she taught me that food itself can be a masterpiece."
Instilled with a strong work ethic, her father taught her to take pride in every dish she prepared and her mother demonstrated how to lead with mutual respect instead of intimidation.
"I try to emulate my family's kitchen in my classroom-keep it simple, keep it clean and keep it close to my heart. My passion is to have every single student leave with a fire inside to create and the skills and confidence to execute dishes with ease in their own kitchens."
