Tapenade and olive crackers
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 90 g buckwheat flour
- 200 g wheat flour
- 80 g grated Parmesan
- 10 cl crème fraîche
- 10 cl French olive oil with a subtle flavour
- 1/2 jar of tapenade made with black olives from France
- 3 c. à café golden sesame seeds
- Freshly ground pepper
Tip
Add some variety by also using a tapenade made from French green olives or an olive paste from France! Choose a French olive oil with a subtle flavour for its mildness and its aromas of (dried, ripe) fruit and flowers. Choose an olive oil made from the following varieties: Amellau, Argoudeil, Cailletier, Clermontaise, Courbeil, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Grossane, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…
Instructions
- Preheat the oven to 180°C.
In a large mixing bowl, combine the flours, Parmesan, sesame seeds and pepper. Make a well in the centre, then pour in the cream and the French olive oil (subtle flavour), which have been whisked together beforehand, and the tapenade made with French black olives. Knead until you have a smooth dough, then shape it into a ball.
- Roll out the dough on a well-floured work surface, then cut the crackers into the desired shapes. Place them on a baking tray lined with baking paper and bake for 15 to 20 minutes.
- Leave the crackers to cool (they’ll keep in a tin for a few days).
Tip
Add some variety by also using a tapenade made from French green olives or an olive paste from France! Choose a French olive oil with a subtle flavour for its mildness and its aromas of (dried, ripe) fruit and flowers. Choose an olive oil made from the following varieties: Amellau, Argoudeil, Cailletier, Clermontaise, Courbeil, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Grossane, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…
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