How to Make Tomato Confit Canapes

Makes: 24 canapes

Preparation time: 30 mins

Cooking time: 30 mins

Ingredients needed to make Tomato Confit Canapes:

• 8 oz packaged shortcrust pastry
• 4 oz cherry tomatoes, halved
• 8 sun dried tomatoes
• 2 tbsp fresh basil leaves, chopped
• 1 tbsp fresh thyme leaves
• 2 oz black olives, pitted
• 1 garlic clove, unpeeled and halved
• 1 bay leaf
• 1 tsp black peppercorns, crushed
• Salt and freshly ground black pepper to taste
• 1 tbsp olive oil

Cooking instructions for Tomato Confit Canapes:

• Warm up your oven to 400 degrees F.
• Dust your kitchen’s working counter generously with flour and place the ready-made shortcrust pastry on it.
• Roll it out into a large, rough circle of about ½’’ in thickness and carve out 24 circles using a 2’’ cookie or pastry cutter.
• Arrange the pastry circles onto a baking sheet and poke them with a fork to make tiny indentations.
• Bake them in the oven at the preheated temperature for about 10 minutes or until they are firm and turn golden brown.
• Take them out of the oven and set aside to cool down completely.
• In the meantime, drizzle olive oil in a skillet to heat it over moderate flame and add the garlic, along with the tomatoes, bay leaf and thyme leaves.
• Sprinkle the crushed peppercorns over them and give them a good stir to mix well.
• Saute the mixture for about 5-6 minutes, stirring at times before turning off the heat and discard the garlic and bay leaf; set aside to cool down to room temperature.
• Dump the sun dried tomatoes into a food processor, along with the olives and pulse them into a smooth paste.
• Stir the chopped basil into the tomato paste, along with a dash of seasonings to taste.
• To assemble, spread a dollop of the tomato paste across each baked pastry circle and top it up with a heaping tbsp of the tomato confit.
• Serve right away.

Image credit: Wikimedia Commons

Last Updated on January 24, 2013 by