Knead the flour, butter, eggs and Parmesan with salt, herbs and a little ground pepper into a shortcrust pastry.
Wrap the dough in plastic foil and leave to rest for at least 1 hour (better overnight).
Roll out the dough on a floured work surface to a thickness of approx. 5-6 mm and cut out stars as large as possible (approx. 9 cm) in diameter. The dough will contract slightly during baking.
Place the stars on a baking tray covered with baking paper and bake for approx. 20 – 25 minutes at 180 degrees. Leave to cool slightly.
Meanwhile, cut the well-drained tomatoes into fine strips
Put a little cream cheese on each of the cooled Parmesan biscuits, place an olive on top, then add a few tomato strips.
Finally, sprinkle a little sliced Parmesan over the top.
