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Comté shortbread with dried tomato and chorizo

4 servings
5 min + 1h30 in the fridge
15 min
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Comté shortbread with dried tomato and chorizo


• 300g Comté
• ten-dried tomatoes
• 100g chorizo
• 100g of flour
• 50g butter
• 1 pinch of salt
• herbs de Provence


In a bowl, mix the melted butter, flour and salt in order to obtain a smooth paste. If necessary, add 2 tablespoons spoons of water.
Cut into small pieces County, sundried tomatoes and chorizo and add them to the dough. Mix well.
Form a coil with the preparation and wrap it in plastic wrap.
Refrigerate for 1:30
Preheat oven to 180 ° C.
Remove the plastic wrap and cut the sausage into slices.
Arrange them on a baking sheet lined with baking paper and add some herbs.
Bake 15 min.
Serve cold.



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