These are essentially gougeres - the classic French cheese puff - but with some of my favorite flavors, like rye, olives, and of course, za’atar. I will enjoy these with some feta drizzled with honey and a sprinkling of sumac, more olives, and a glass of white wine! I’m lucky enough to get my za’atar from a friend who brings the “real deal” from Lebanon! What a treat.
Makes about 24 puffs
INGREDIENTS
1/2 cup all-purpose flour
½ cup rye flour
1 tsp fine sea salt
1 cup water
2 tablespoons unsalted butter
4 whole large eggs
½ cup Parmigiano-Reggiano, grated plus an additional tablespoon
½ cup pitted green olives, such as Cerignola, coarsely chopped
1 tablespoon za’atar plus and additional teaspoon
PROCEDURE
Mix flour and salt together.
In a saucepan, bring water and butter to boil. Dump in flour all at once and stir vigorously with a wooden spoon until mixture pulls away from sides and a dough ball is formed.
Cook out flour for a few minutes over low heat in this “baseball” form, stirring with the wooden spoon.
Place the dough in a stand mixer with paddle attachment and beat on low speed, cooling dough slightly. (Note: If you don’t have a stand mixer, you can do this by hand in the same pot, using a wooden spoon to mix in the eggs.)
Add eggs one at a time, fully incorporating each egg before adding the next one. After the eggs have been incorporated, add the chopped green olives, the ½ cup of grated cheese and 1 tablespoon of za’atar.
Using two spoons place walnut-sized dollops on a sheet pan lined with parchment. You can also use a pastry bag if you have one. The dollops should have height (they should not be flat and spread out). Dab each puff with a bit of water, and then sprinkle the tops of each puff with the remaining grated cheese and za’atar.
Bake at 450°F (convection is ideal, but not necessary) on the center rack until brown and puffed, approximately 15-20 minutes). Allow to cool fully on tray before moving.
When cool, store in dry airtight container. They also freeze beautifully!
