Parmesan Heart Cookies with Tomato Salsa

Ingredients

• 120 g flour
• Salt
• Cayenne pepper
• 60 g freshly grated Parmesan
• 3 tbsp heavy cream (at least 30% fat)
• 120 g cold butter
• flour (for the work surface)
• 600 g ripe tomatoes
• 1 Red Onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt
• pepper (ground)

Instructions

1. 1.

   Mix the flour with ½ tsp salt and cayenne pepper and the parmesan, sift onto a work surface, press a well in the center and pour in the cream. Distribute butter pieces around the well, use your hands to combine everything into a smooth, firm dough, shape it into a ball and wrap in plastic film; refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180°C (356°F) with top and bottom heat. For the salsa briefly blanch the tomatoes, shock them, peel, quarter, core and finely dice. Peel and finely dice the onion and garlic. Mix with olive oil, balsamic vinegar and tomato cubes; season with salt and pepper.

3. 3.

   Roll the dough on a floured surface into a thin rectangle and cut out about 40 heart shapes (≈5 cm) with a cookie cutter. Place on a parchment-lined baking sheet and bake in the preheated oven for about 10 minutes until golden brown. Remove and cool on a wire rack. Before serving, strain the tomato salsa through a sieve, let it drain well, then spoon small heaps onto the parmesan hearts and serve.