Parmesan Shortbread with Feta Cream and Pomegranate Seeds

Parmesan Shortbread TGFG-0346

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:

  1. Oven at 180C
  2. Mix butter and flour until crumbly.
  3. Add the Parmesan and the eggs
  4. Refrigerate 20-30 minutes
  5. Roll out the dough on greased baking parchement until about 0.5 cm thick
  6. Using a round cookie cutter (about 10 cm) cut out the shortbread
  7. Bake in the oven until done (10-12 minutes)
  8. Cool on wire rack

Feta Cream:

  1. Crumble the feta cheese
  2. Add the yoghurt
  3. Season

Pomegranate:

  1. Squeeze the pomegranate.
  2. Cut in half
  3. Squeeze to let the seeds fall out.