Savoury carrot and pea biscuits

Huile d'olive de Provence – olives maturées PDO Olives noires de Nyons PDO
Mature flavour
Cookies salés carotte-petit pois
Photo credit: Céline de Cérou
Our savoury biscuit recipe features vegetables: carrots and peas! These biscuits also contain cooked ham, Emmental cheese, olive oil from Provence – matured olives PDO – and black olives from Nyons PDO (optional). Enjoy your meal!
A PDO
Preparation
20 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter Brunch and breakfeast

Ingredients

A PDO
For 4 personnes
  • 5 carrots
  • 200 g peas (fresh, shelled, or frozen)
  • 1 egg
  • 1 c. à soupe Provençal olive oil – ripened olives PDO
  • 150 g of flour
  • 1 thick slice of cooked ham
  • 50 g chunks of Emmental
  • 1 c. à café paprika
  • Salt (pepper)
  • Optional: 60g of black Nyons olives PDO (chopped)

Astuce

Depending on the water content of the vegetables, the mixture will be more or less moist: if it seems too crumbly, add an egg! Opt for a Provence olive oil – PDO matured olives (matured flavour) – for its notes of black olives, candied fruit, woodland and/or toasted bread.Or the PDO olive oil from Aix-en-Provence – mature olives, the PDO olive oil from the Vallée des Baux-de-Provence – ripe olives, and the “ripe flavour” olive oils from France.

Instructions

  • Wash, peel and slice the carrots into thin rounds. Steam them (for about 25 minutes).
  • Steam the peas (10 minutes if frozen, 15 minutes if fresh).

  • Preheat the oven to 180°C. Blend the cooked carrots, egg, flour, Provençal olive oil – matured olives PDO – and paprika. Mix this mixture with the peas, the diced ham, the Gruyère and, if desired, pieces of black Nyons olives PDO.

  • On a baking tray, use a tablespoon to shape 12 small “mounds” of the mixture. Bake for 20 minutes.

Astuce

Depending on the water content of the vegetables, the mixture will be more or less moist: if it seems too crumbly, add an egg! Opt for a Provence olive oil – PDO matured olives (matured flavour) – for its notes of black olives, candied fruit, woodland and/or toasted bread.Or the PDO olive oil from Aix-en-Provence – mature olives, the PDO olive oil from the Vallée des Baux-de-Provence – ripe olives, and the “ripe flavour” olive oils from France.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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