Recipe: Mini burgers with tomato and goat cheese

shortbread cookies:
mix the parmesan and grated gruyere. in a bowl, mix the grated cheese, olives and butter cut into pieces. add the flour. knead until you obtain a compact and homogeneous ball of dough
let it rest for one hour in the refrigerator.
preheat the oven to 390°F (200°c).
roll out the dough with a rolling pin on a board covered with flour and using a glass, cut out shortbread cookies 1 cm thick. place drops of tomato coulis with a knife to decorate.
bake for 20 minutes, until the shortbread cookies are golden. let cool.
tomato compote:
wash, peel and cut the tomatoes into small pieces. peel, finely chop the shallot, sweat it over low heat in olive oil. add the tomatoes and herbes de provence. let cook for 10 minutes over low heat.
goat cheese filling:
crush the fresh goat cheese with a fork and add the tomato coulis. mix well.
assembly:
place on a shortbread cookie, a tablespoon of tomato compote then a tablespoon of cheese filling, place another tablespoon of tomatoes and finish with a shortbread cookie.
place everything in the oven for 5-10 minutes at 355°F (180°c).
serve immediately.