Ingredients :
For the savory shortbread:
150 g flour
60 g unsalted butter, diced
70 ml "Subtile" olive oil
40 g grated Parmesan cheese
1 egg yolk
1 pinch of salt
1 pinch of pepper
(Optional) 1 tsp thyme or rosemary
For the topping :
100 g fresh goat cheese (such as Chavroux or Petit Billy)
3 tbsp Bastide du Laval olive jam
Recipe :
Mix the flour, Parmesan, salt, and pepper (add the herbs if desired).
Add the cold butter and rub the mixture between your fingertips until it resembles coarse crumbs.
Add the olive oil and mix with a spoon or your fingertips until you achieve a uniform, sandy texture.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Form the dough into small balls, then flatten them slightly on a baking sheet lined with parchment paper.
Bake for 12 to 14 minutes at 170°C until the edges are lightly golden.
Let cool completely.
Top each shortbread with a small amount of fresh goat cheese, then place half a teaspoon of olive jam in the center.
Bon appétit !
