How to upscale our happy hours? The answer lies in the terrific new book by Eric Frechon, « Apéros », published by SOLAR. For the occasion, the great 3 star chef of the Bristol has shared with us one of his darling recipes to boost our little dinners: small salty sable cookies. yummy
Salty sable cookies with parmesan, goat cheese and veggies
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Preparation time: 45 minutes
Cooking time: 20 minutes
Number of persons : 4
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Preparation :
- Preheat the oven to 160°.
- Break two eggs and keep in a bowl one whole egg and the extra egg yolk.
- Slightly break up the nuts and pistachios.
- Keep the butter at room temperature so that it is soft.
- Using a fork, mash the goat cheese then pour the olive oil in order to obtain a smooth paste.
- Peel and wash the asparagus and carrot then carve them very finely raw lengthwise with the help of a mandoline.
- Thinly chop the radishes and olives.
- Leaf the basil.
- In a salad bowl, pour the almond powder, the grated parmesan, the flour and add the creamy butter. Mix well.
- Add the whole egg and the yolk, the salt, nutmeg, pepper and Espelette pimento.
- Finally, incorporate the crushed nuts and pistachios, then mix until homogenous.
- Next step, spread the paste in a rectangular way with 1 cm thickness on sulfurized paper.
- Cool off.
- Once the paste is nice and firm, cut with a cookie cutter 5 cm circles.
- On the cold over grid, place the cookies next to each other leaving some space.
- Bake and cook for 20 minutes.
- Once cooked and cooled down, place on each cookie a circle of goat cream and spike the raw veggies and the basil in the goat cheese.
- When you are about the serve, pour a drop of olive oil on each sablé cookie and sprinkle with mignonette pepper.
Tip from the Chef : If you are in a hurry, you can make the preparation of the actual sablé paste using a blender with a palette
Also discover the recipe for mini bruschettas and the eggs mimosa of Eric Frechon.
