Parmesan Tuiles with Heirloom Tomato Salad

Ingredients

• 1 tablespoon chives snipped
• 1 tablespoon flour all-purpose plus more for pressing
• 1.5 cups heirloom tomatoes diced finely
• 2 teaspoons olive oil extra-virgin
• 6 tablespoons parmigiano-reggiano cheese freshly grated
• 45 servings pepper freshly ground
• 45 servings salt 
• 1 teaspoon tarragon coarsely chopped
• 1.5 tablespoons butter unsalted softened

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven

Directions

1. Preheat the oven to 400 and line a large baking sheet with parchment paper. In a medium bowl, combine the Parmigiano-Reggiano cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log.
2. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2-inch rounds.
3. Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling.
4. Let the tuiles cool completely, then transfer them to a paper towellined plate and blot the excess fat.
5. In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.