Gougere, a puffy, cheese-flavored pastry is a traditional French cocktail accompaniment. Adding the aromatic leaves of dill, parsley, and chives is a tasty variation on the basic recipe. Bake the dough as individual puffs for hors d'ovuvres or shape it into a big ring for an appetizer. Filling the center of the ring with chicken, fish, or shrimp salad makes it a lovely dish for a summer lunch.
1/4 tsp. salt
1 cup all purpose flour
1 cup coarsley grated Gyuy're cheese
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh dill
1 tbsp. chopped fresh chives
In a saucepan, combine the butter, salt, and 1 cup water. Bring to a boil. Off the heat, add the flour all at once and beat well with a wooden spoon until the flour is incorporated. Return the saucepan to moderate heat and cook until the dough becomes quite stiff and pulls away from the sides of the pan.
Remove from the heat and beat in the eggs, one at a time. Stir in 2/3 cup of the cheese and all the chopped herbs.
Preheat the oven to 425 degrees. Drop the dough by tablespoons onto an ungreased baking sheet to make individual puffs, or drop the dough by tablespoons to form a ring. Sprinkle with remaining cheese. Bake for 25 to 30 minutes, or until puffed and golden brown. Serve warm.