Parmesan Heart Biscuits with Tomato Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 57 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 55 mg | (1 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the biscuits
- 120 grams Pastry flour
- salt
- cayenne pepper
- 60 grams freshly grated Parmesan
- 3 Tbsps Whipped cream (at least 30% fat content)
- 120 grams cold butter
- Pastry flour (for working the dough)
- For the salsa
- 600 grams ripe Tomatoes
- 1 red onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- salt
- freshly ground peppers
Preparation steps
Mix the flour with 1/2 tsp each of salt and cayenne pepper and the Parmesan. Make a well in the center and pour in the cream. Distribute pieces of butter over the flour and mix into a smooth, firm dough with your hands. Form into a ball, wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F). For the salsa, blanch the tomato for a few seconds. Peel, quarter, core and dice finely. Peel the onion and garlic and also finely dice. Mix with olive oil, balsamic vinegar and diced tomatoes and season with salt and pepper.
Roll out the dough on a floured surface into a thin rectangle. Use a small heart cookie cutter (about 5 cm) (approximately 2 inches) to cut out about 40 hearts. Place on a lined baking tray and bake until golden brown for about 10 minutes.
Let cool and remove to a wire rack. Drain the salsa in a colander. To serve, distribute the salsa on the Parmesan hearts and arrange on a platter.
