Ingredients for Parmesan Thumbprint Biscuits with Tomato-Tart Cherry Jam

• 1 cuillère à soupe d'huile d'olive

• 3 tablespoons minced shallot or onion

• 160g finely chopped seeded tomato

• 120ml de cerises acidulées séchées

• 60ml water, plus more if needed

• 3/4 teaspoons minced fresh thyme, or 1/4 teaspoons dried thyme

• 1/2 teaspoons kosher salt or flaky or coarse sea salt

• 220g plain flour

• 90g finely grated Parmesan cheese

• 120ml unsalted butter, at room temperature

• 120ml cream cheese, at room temperature

• 1/4 teaspoons kosher salt or flaky or coarse sea salt

To make the jam, heat the olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring often, until tender and aromatic but not browned, 2 to 3 minutes. Stir in the tomato, dried cherries, water, thyme, and salt and continue cooking until the cherries are plumped and the tomatoes are soft, about 10 minutes, stirring occasionally. Let cool, then puree the jam in the food processor, adding a bit more water as needed to achieve a texture a bit thinner than applesauce. Set aside.

Preheat the oven to 177°C. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

Combine the flour and Parmesan cheese in a food processor and pulse until the cheese is finely ground and well blended with the flour. Add the butter and cream cheese and pulse just until a cohesive dough forms, scraping down the sides as needed; avoid overmixing.

Form the dough into 24 balls about 1 1/4 inches in diameter and set them on the baking sheet about 1 inch apart. Press your thumb into the centre of each ball to make an indentation (it's normal for the edges to crack a bit, but you can gently pinch together any particularly large cracks). Fill each indentation with some of the jam, about 1/2 teaspoons each.

Bake the biscuits until firm and nicely browned around the edges, 30 to 35 minutes. Because this dough is a bit dense, be sure the biscuits are thoroughly cooked, beyond just a light golden brown. If you pull them out too soon they may still be a bit underdone in the centre. You can always snag one from the tray and break it in two to check—a snack for the cook.

Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Arrange the biscuits on a platter for serving, or store in an airtight container for up to 2 days.

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