This could go on forever... the posting of the French inspired treats I served at my daughter's recent graduation party in our back yard. The majority of offerings, actually all of the offerings, were sweet treats except for this one savory sablés that was offered alongside wine we were serving to the adults.
I made this recipe for Olive and Rosemary Shortbread five years ago for the first time, after a trip to Provence with my daughter and sister. I purchased a small tin of Sablés salés aux olives noires in the town of Saint Rémy de Provence. I decided on my return home that this was one savory cookie I needed to have on hand for friends who stop by for the occasional glass of wine. I haven't made them in quite a while but after nibbling on many this past week, I was again reminded of how good these are! And really... when you add a large amount of butter and fleur de sel to anything, it has to be good!
inspired by a visit to Le Petit Duc | Saint Rémy de Provence
• 2 1/4 cups flour
• 2 1/2 teaspoons sugar
• 1 teaspoon Fleur de Sel
• 1 1/2 teaspoons finely chopped fresh rosemary
• 13 Tablespoons cold unsalted butter, cut into small pieces
• 2 large egg yolks
• 3-4 Tablespoons chopped Nicoise olives
1. Preheat oven to 350 degrees.
2. Pulse flour, sugar, salt and rosemary in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal, then add yolks and process until dough just starts to clump together. Add chopped Nicoise olives and process briefly. Turn onto a work surface and gather dough together. Divide dough into 4 pieces and smear each portion to help distribute the butter. Divide dough in half. Lay each half on plastic wrap and form into a log about 1 1/4-inch in diameter. Chill at least one hour. Slice log into 1/4-inch thick pieces and place on parchment-lined baking sheets. Bake in the middle of the oven, for about 25 minutes, until light-golden brown. Cool on a rack and store in an air-tight container. Dream that you're in Provence.
TAKE a LOOK: