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parmesan tuiles

parmesan tuilesThe other day I was all gung-ho to make parmesan tuiles.  The recipe was from a trusted name in the cooking industry but as I was dishing out the ingredients, something inside me was saying the quantities, oven temperature and method seemed off.  But, because it was from a trusted source, I shrugged off my gut instinct and carried on. Well, that was a big mistake.  The parmesan tuiles ended up floppy like a crepe and way too much butter melted on the baking tray!  The flavour of the tuiles was good but the texture was awful.

Tuile (pronounced tweel) is a French word for tile and is a thin, crisp cookie with a lacy texture.  They can be sweet or savoury.  The recipe did not reflect that even though the picture in the cookbook illustrated it was crisp and thin looking.  I can understand how cooks can be put off when a recipe doesn’t live up to its photo.  But, mistakes in the kitchen can guide us along another path leaving behind a failed recipe and trying something new (like I did).  It also helps to ask anyone in your cooking sphere to see what they would do.

Use this recipe as a guide and create your own with herbs or spices or just bake the parmesan au naturel.  Click here to see the parmesan tuiles being cooked from scratch.

makes 12
2 cups freshly grated Parmesan cheese
1 tablespoon minced olives
1 tablespoon minced sun-dried tomatoes
2 teaspoons dried oregano

Preheat oven to 400ºf (200°c).

In a bowl, combine ingredients.  On a parchment-lined baking sheet, add roughly 2 teaspoons of the cheese mixture.  Make sure there is at least one inch between each tuile. Bake until the cheese melts into bubbly lacy disks, 5 to 7 minutes. Remove from the oven and let rest a couple of minutes before transferring to a wire rack lined with paper towel.  Alternatively, when straight out of the oven shape quickly by bending over a rolling pin.  Cool and store in an airtight container until serving.

parmesan tuilesThe Culinary Chase’s Note:  Make larger tuiles by increasing the amount of cheese mixture and use as a base to hold appetizers or individual salads.  To get this shape, when hot out of the oven, use a metal spatula and drape over a small bowl.  Allow to cool before using.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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