Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they’re named. Here I have created a savoury alternative to that traditional sweet version, that are easy to make in very little time, and go great when served with a dip like salsa!
- Finely Grated Parmesan (or any hard cheese)
- Finely Chopped Parsley (not a necessity, but it adds to the flavour)
- Preheat your oven to 180°C.
- In a bowl toss together the cheese and the parsley (if using).
- Line a baking tray with greaseproof paper.
- Place some metal cookie cutters on top of the paper.
- Put a couple of pinches of the cheese/herbs mix into each cutter, not too much, just enough to be a thin layer of cheese.
- Bake in the oven for 4 minutes and then remove.
- Leave to cool slightly for 10 seconds, then using a palette knife pry the cheese away from the edges of each metal ring and remove the rings. WARNING: The rings will be very hot and will burn you, so use something to protect your fingers.
- Sliding the palette knife under each tuile, remove them and leave on a plate to cool.
- Once you have removed each tuile from its ring and the paper, place them over a rolling-pin to cool fully. This will give them the curved (pringles) shape you can see in the picture.
- Once cooled, as long as you didn’t use too much cheese for each tuile, they should be hard and crispy.