Tomato-Thyme Shortbreads with Olive Gremolata Recipe

Name: Tomato-Thyme Shortbreads with Olive Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/4 cup tomato paste; 1 tablespoon sugar; 1 tablespoon finely grated Parmigiano-Reggiano cheese; 1 tablespoon fresh thyme leaves; 1/2 teaspoon kosher salt; 1/4 teaspoon cayenne pepper; Pinch of freshly ground black pepper; 1 stick cold unsalted butter, cubed; 1/2 cup finely chopped pitted green olives, such as Castelvetrano; 1/2 cup finely chopped pitted kalamata olives; 3 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped flat-leaf parsley; 1 1/2 teaspoons finely grated lemon zest; 1 teaspoon fresh lemon juice; 1 small garlic clove, minced; Kosher salt; Freshly ground black pepper

Servings: persons

1 cup all-purpose flour
1/4 cup tomato paste
1 tablespoon sugar
1 tablespoon finely grated Parmigiano-Reggiano cheese
1 tablespoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Pinch of freshly ground black pepper
1 stick cold unsalted butter, cubed
1/2 cup finely chopped pitted green olives, such as Castelvetrano
1/2 cup finely chopped pitted kalamata olives
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
1 1/2 teaspoons finely grated lemon zest
1 teaspoon fresh lemon juice
1 small garlic clove, minced
Kosher salt
Freshly ground black pepper

1
Make the Shortbreads In a food processor, pulse the flour, tomato paste, sugar, cheese, thyme, salt, cayenne and black pepper until the tomato paste is evenly distributed.
2
Add the butter and pulse until the dough starts to come together.
3
Scrape the dough onto a large sheet of plastic wrap and roll it into an 8-inch log, 1 1/2 inches in diameter.
4
Wrap the dough in the plastic and refrigerate until well chilled, at least 1 hour.
5
Meanwhile, Make the Gremolata In a medium bowl, combine all of the ingredients and season with salt and black pepper.
6
Meanwhile, Make the Gremolata Preheat the oven to 350 and line 2 baking sheets with parchment paper.
7
Slice the shortbread log into 1/4-inch-thick rounds and arrange on the prepared baking sheets.
8
Bake the shortbreads in the upper third and center of the oven for about 18 minutes, until the edges are lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking.
9
Transfer the shortbreads to a wire rack to cool completely.
10
Serve with the olive gremolata.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/4 cup tomato paste, 1 tablespoon sugar, 1 tablespoon finely grated Parmigiano-Reggiano cheese, and more.

Yes, Tomato-Thyme Shortbreads with Olive Gremolata falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato-Thyme Shortbreads with Olive Gremolata

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