|Roast Tomato and Pesto Tarts|
Well, I hope you all did your homework yesterday and made your oven roasted tomatoes! If you did, then this canapé will take you less than 10 minutes of prep work to put together meaning you miss minimal sunshine while still serving up a cocktail hour nibble with maximum wow factor.
These are quite a substantial nibble (and not really a canapé as they are more than one bite) so count on one per person if you are serving them alongside other things, and two, or more, per person if on their own. Don't forget to provide napkins to catch the pastry crumbs! These can be made up to an hour ahead, beyond that the pastry won't be at it's best as it loses some crispness.
roast tomato and pesto tarts (makes 12)
12 oven roasted tomato halves
2 tbsps basil pesto
1 egg, lightly beaten
1 sheet of ready made puff pastry
2 circular pastry cutters, 7cm and 4.5cm (or a sharp knife and a steady hand!)
Preheat your oven to the temperature recommended on your packet of pastry and place a large baking sheet in the oven. Using your larger cutter (or by cutting around a suitably sized glass with a knife) cut 12 circles out of your sheet of pastry. Place the pastry circles on baking parchment and press into them, but not the whole way through, with the smaller sized cutter. Spread a small amount of pesto within this inner circle and then place a piece of tomato on top. Use a pastry brush or your finger to brush beaten egg around the edge of the pastry so that it will get a nice shine when it's cooked. When your oven comes to temperature take the baking sheet out and slide the parchment onto it. It is important to cook the tarts on a preheated tray so that the bottom of the pastry is crispy. Cook according to packet instructions but keep an eye on them. Mine needed only 15 minutes rather than the 20 recommended, probably because they are small. Cool on a wire rack and then arrange on your favourite platter.