Apple, thyme and shallot confit sablés 

1

Pre-heat your oven at 160 °C. In a large bowl, add the parmesan cheese, butter, olive oil, thyme and egg and mix these together until you have a homogenous paste. Next, add the flour and work the dough until the flour is fully incorporated. Roll dough into a ball and let it sit for 30 minutes.

2

Make sure to cover your work area with plenty of flour, and with the help of a rolling pin roll out dough until you have a sheet about 3mm thin. You can roll out the dough between two sheets of parchment paper if you wish, this should make it a little easier! Select the cookie cutter of your choice and cut out shapes on the dough you’ve rolled out. Place on a baking sheet covered with a sheet parchment paper, spacing out the sablés about 2 inches from each other. Bake for 18-20 minutes or until golden. Once you pull them out of the oven, place on a cooling rack and set aside.

3

Peel and finely mince shallots. Heat a sauce pan with a little olive oil in it and sauté the shallots until they are translucent. Sprinkle with brown sugar and deglaze them with the balsamic vinegar. Keep the shallots cooking over a low-fire for about 20 minutes, stirring regularly. Season with salt, pepper and all-spice. 

4

Once your sablés have cooled, add a little shallot confit on each one. Cut out small triangle shapes from the apples (about 1-2 inches) and place one or two on each sablé. Decorate with a little fresh thyme on each one!