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6 tablespoons freshly grated Parmigiano-Reggiano cheese
1 1/2 tablespoons unsalted butter, softened
1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
Freshly ground pepper
1 1/2 cups finely diced heirloom tomatoes
1 tablespoon snipped chives
1 teaspoon coarsely chopped tarragon
2 teaspoons extra-virgin olive oil
Salt
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1st Keep
 kokita
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