Savoy tomme and duck breast cookies
Mix the flour and butter with your fingertips to obtain a sandy texture.
Finely grate the tomme and cut the slices of duck breast, removing the fat, into very small pieces.
Add the cheese and the duck breast to the dough - add the salt and finally the beaten egg.
Knead quickly to obtain a ball of dough that you will place in the fridge for about 30 minutes.
Preheat your oven to 180°.
Roll out the dough and cut out your cookies, then place them on a baking sheet lined with baking paper and bake for 20 minutes.
Recipe made by our partner blogger @sarahtatouilledansacuisine