The third part of our summer salts recipe series is all about Fleur de Sel, a sea salt from the Eastern Algarve. Fleur de Sel translates to “the flower of the salt.” These rare salt crystals only form in optimal weather conditions, and must be scooped by hand within a few hours of forming. This salt is natural, low in sodium, and gives a mild, almost sweet taste to dishes.
What to Make: French Cheese Crackers
- 240 grams Gruyère cheese
- 70 grams Pecorino cheese
- 60 grams butter
- 140 grams flour
- 1 pinch red jalapeño chili
- 1 teaspoon Fleur de Sel
- Preheat oven to 175 C. Process cheese, butter, flour and jalapeño chili to a smooth but slightly crumbly mass in the blender. Form the mass on a cling film to a 15-20 cm long and about 4-5 cm thick roll. Wrap the roll in the cling film and put it into the fridge over night. Take the cracker dough out of the cling film, cut it into 5 mm slices and put them on 2 baking sheets with baking paper at a distance of 5 cm. Sprinkle it with thyme and Fleur de Sel. Bake the crackers 10-12 minutes until they are golden brown. Turn the baking sheet after half of the time has passed if necessary, in order to bake the crackers evenly. Also a delight when eaten warm.