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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

IngredientS

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

Preparation

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.

CHEESE(S) IN THIS RECIPE

Comté

A "large form" cheese offering a range of fruity aromas.

Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
 

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Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
 

Find out more

Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
 

Find out more