A great starter, easy to make and very versatile.
250 g gluten free plain flower
150 g butter, diced
150 g Parmesan Cheese, grated
2 eggs, slightly beaten
200 g feta cheese
75 ml Greek yoghurt
Salt and Pepper
1 pomegranate, seeds
Shortbread:
- Oven at 180C
- Mix butter and flour until crumbly.
- Add the Parmesan and the eggs
- Refrigerate 20-30 minutes
- Roll out the dough on greased baking parchement until about 0.5 cm thick
- Using a round cookie cutter (about 10 cm) cut out the shortbread
- Bake in the oven until done (10-12 minutes)
- Cool on wire rack
Feta Cream:
- Crumble the feta cheese
- Add the yoghurt
- Season
Pomegranate:
- Squeeze the pomegranate.
- Cut in half
- Squeeze to let the seeds fall out.