Last night I made our new family favorite, roasted vegetable tart with whole wheat olive oil crust. Well, I had leftover crust and it was so good I couldn’t bare to toss it. I thought I would improvise and see what would happen if I rolled it out very thin and added a layer of parmesan to the top. Deliciousness happened, that’s what! It tastes like those big parmesan cracker things they serve in fancy restaurants that I never get to go to anymore because I have three wild children…only better. I’m so thankful I had leftover crust because these are so incredibly easy to make and much healthier than store bougth crackers or chips. On top of that, they are fun to eat and break off into big chunks. Perfect for eating solo or dipping into hummus or olive tapenade. Can you tell I’m excited about this discovery?
Giant Parmesan Whole Wheat Cracker
I would cut this recipe in half, unless you are making enough for a gathering.
3/4 cup whole wheat flour
1/4 cup grated parmesan cheese (the powdery type)
fresh sea salt and ground pepper
1/8 cup plus 2 tablespoon olive oil (if it’s dry add more oil)
1/4 cup water
shredded parmesan cheese for the top
Preheat oven and pizza stone to 400 degrees. Combine the dry ingredients, add the olive oil and stir with a fork until a course meal is formed. Slowly add the water until a dough forms, if it’s too dry add a drizzle of olive oil. Roll out your dough onto a lightly floured silpat as thin as possible. Cover with shredded parmesan cheese. I think next time I will add some dried herbs like basil. Using a pizza peel, place the dough onto the pizza stone and bake for about 10 minutes or until edges begin to brown. Serve whole and let each person break off their own piece.
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