Parmesan and ham tuiles

An insanely simple bake, these are so moreish to eat just as they are or with a glass of wine. While making flour-based tuiles is fun, this is the more instant approach and you always get a melt-in-the-mouth crunch.

But although these are easy to make, you need to guard against over-baking: check them after 4 minutes by which time they should be molten and gently bubbling with just a hint of light brown around the edges. If not, give them half a minute or so more. Just allow the edges to brown: don’t let them get totally brown as they would have over-cooked and will have an acrid taste.

For a more jazzed-up canapé omit the ham and as soon as they come out of the oven, mould them over an upturned shot glass to form a type of bowl into which a filling of choice can go. But don’t fill too far in advance or they will soften. Three of my favourite fillings include: crème fraîche mixed with finely chopped pears and crushed walnuts; flaked smoked trout mixed with lemon-flavoured mayonnaise and topped with chives; soft mature goats cheese on a small amount of caramelised onion with a gentle grating of truffle on top.

Ingredients –  makes about 30 small tuiles

  • 200g Parmesan, finely grated
  • couple of slices Parma ham, chopped into small squares
  • 3-4 teaspoons poppy seeds
  1. Preheat oven to 180C (fan).
  2. Mix the Parmesan and poppy seeds together and place a small teaspoonful onto trays lined with non-stick greaseproof paper. Top with a small piece of Parma ham.
  3. Bake for about 4 mins until just bubbling, lift tuiles off the greaseproof with a palette knife and place on a cooling rack.


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