Parmesan stars with tomatoes and olives

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, cold in flakes
• 100 g Parmesan, freshly grated
• 2 eggs
• 1 tbsp herbs de Provence
• ½ tsp salt
• some black pepper, freshly ground
• 200 g tomatoes, dried, pickled in oil
• 30 black pitted olives
• some cress
• 80 g cream cheese
• some grated Parmesan cheese to sprinkle on top

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Finger food, makes about 30-35 pieces

Knead the flour, butter, eggs, and Parmesan cheese with salt, herbs, and a little ground pepper to form a shortcrust pastry. Wrap the dough in cling film and let it rest for at least 1 hour (preferably overnight). Roll out the dough on a floured surface to a thickness of about 5-6 mm and cut out the largest stars possible (about 9 cm in diameter). The dough will shrink slightly during baking. Place the stars on a baking sheet lined with baking paper and bake for about 20-25 minutes at 180 degrees Celsius. Let cool slightly. Meanwhile, cut the well-drained tomatoes into thin strips. Spread a little cream cheese on each of the cooled Parmesan biscuits, place an olive on top, then add a few tomato strips, and sprinkle the whole thing with a little cress. Finally, sprinkle with a little shaved Parmesan cheese.