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Le Cordon Bleu News, 03/23/2010
Parmesan Shortbread With Spring Vegetables
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Cuisine Recipe

Parmesan shortbread with Spring vegetables

8 personnes / serves 8


Parmesan shortbread

300 g flour
150 g butter, diced
150 g Parmesan cheese, grated
2 eggs

Spring vegetables

1 zucchini
2 carrots
400 g peas
8 green asparagus
½ bunch pink radish
1 avocado
200 g young red-chard salad or rocket leaves

Tomato ‘concassée’

800 g tomatoes
60 g shallots, finely chopped
20 ml olive oil
1 garlic clove
1 spring thyme
salt, pepper
2 basil sprigs, chopped


300 ml olive oil
juice of 2 lemons
salt, pepper

Diced tomato


  1. Parmesan shortbread: Use the paddle attachment of a mixer, to mix the flour and diced butter to a breadcrumb consistency. Add the grated Parmesan and eggs and leave to rest. Roll out and cut circles of 11 cm Ø. Bake in a convection oven pre-heated to 160°C until golden.
  2. Tomato “concassée”: Blanch, peel, seed and dice the tomatoes. Sweat the finely chopped shallots in olive oil with the garlic clove and thyme. Add the diced tomato, salt, pepper and cook rapidly. Once cool, add chopped basil.
  3. Prepare the vegetables: Cut the zucchini and carrots into “tagliatelle” and blanch. Separately cook the asparagus and peas in boiling salted water. Thinly slice the radish, cut the avocado into 8.
  4. Make a vinaigrette with olive oil and lemon juice.
  5. To serve: Cover the Parmesan shortbread with tomato “concassée”. Carefully combine the vinaigrette, vegetables and salad leaves. Arrange on the Parmesan shortbread.

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