Here's another Gourmet Gal's recipe! The Gourmet Gal's is a group of gourmands who work at The Olive Press, Jacuzzi Family Vineyards and Cline Cellars who put recipes together with The Olive Press products to pair with Jacuzzi and Cline Wines! This one pairs with Jacuzzi's Arneis!
1 cup AP flour
¼ c tomato paste
1 Tbsp sugar
2 Tbsp grated Parmigiano-Reggiano cheese
1 Tbsp (or to taste) fresh rosemary leaves, minced
1 Tsp kosher salt
½ Tsp (or to taste) chili flakes
Pinch of ground black pepper
½ cup cold unsalted butter, cubed (1 stick)
Kalamata Tapenade for serving
In a food processor, pulse the flour, tomato paste, sugar, cheese, rosemary, slat, chili flakes and black pepper until the tomato paste is evenly distributed. Add the butter and pulse until the dough starts to come together. Scrape the dough onto a large sheet of plastic wrap and roll it into an 8-inch log, 1 ½ inches in diameter. Wrap the dough in the plastic and refrigerate until well chilled, at least 1 hour.
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Slice the shortbread log into ¼-inch-thick rounds and arrange on the prepared baking sheets. 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. Transfer the shortbreads to a wire rack to cool completely. Serve with The Olive Press Kalamata Tapenade.