Savory Cheese Tuiles
I love the shattering crunch of fragile tuiles, and most recently made a very satisfying sugar & oats based version for Christmas which were scarfed in seconds flat. But I've been hankering after a savory version and decided to attempt my own. I used an Indian recipe for basic inspiration
but took great liberties for various reasons. A friend is allergic to gluten, and so I while I changed the carbs so that she could eat them, I feel this also helped to get closer to the lacy cheese crunchy goodness I envisioned.
Ingredients
1/2 cup oats
1/2 cup rice flour
1/2 tsp Salt
1/2 tsp baking soda
4 tsp sesame seeds
1 Tbs oregano
1/3 cup tahini
4 Tbs butter (melted)
1/4-1/2 cup water (warm)
1 big onion(finely chopped)
3 red bird chillies (finely chopped)
1/2 cup of coarsely chopped coriander leaves
1/2 cup cheddar
1/2 cup swiss
1 cup asiago
4 tsp sesame seeds for sprinkling
Preheat the oven to 350oF. Line large baking sheet with parchment.
1. Mix dry ingredients together. Toss with onion, chillies and coriander
2. Add butter, tahini and water to create a loose batter. Lightly mix in cheeses till evenly distributed.
3. Drop spoonfuls onto sheet, spread mixture with fork into thin circles about 3 inches in diameter leaving 1-2 inches between (tuiles will spread as cheese melts).
4. Sprinkle with sesame seeds for garnish.
5. Cook until uniformly golden brown (~20 minutes). Tuiles should be crisp as you remove them from sheet. If they are a little soft and pliable, return to oven for a couple of minutes.
Note: These quickly lose their crunch. so make them as close as possible to when you'll be serving them. If you have to make them in advance, store them in a dish that is oven proof so you can heat them before serving.