
Tarty Tomatoes
Individual tomato canapés with fresh basil leaves. Baked with Jus-Rol filo pastry sheets!
Quick Stats
Easy
Makes 14 canapés
10 minutes bake time
Tarty Tomatoes
Individual tomato canapés with fresh basil leaves. Baked with Jus-Rol filo pastry sheets!
Ingredients
- 1 x 270g Jus-Rol Filo Pastry sheets
- 250g cherry vine tomatoes
- Flaked sea salt
- Fresh basil leaves
Techniques Used
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How to Blind Bake Pastry
How to Blind Bake Pastry
Once a flan tin or ring has been lined you may wish to bake it unfilled (baking blind), to then fill later with a cold filling or one which requires a lower cooking temperature. It is always best, if time allows, to chill the unbaked flan in the refrigerator for 10-15 minutes before baking blind.
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- Take a large piece of silicone baking or greaseproof paper and pleat it so that you can fit it into the flan tin easily.
- Press paper gently into flan case and allow excess to stand up around edges.
- Cover base with baking beans or similar. It is possible to buy ceramic baking beans which are re-usable, otherwise use uncooked rice, split peas or similar to weight down the base.
- Bake the flan according to recipe instructions, generally the flan is baked for 12-15 minutes then the paper and beans removed and the flan returned to oven to finish baking to a golden brown.
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How to Work with Filo Pastry
How to Work with Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- Cover stack with a second piece of cling film.
Method
- Preheat the oven to 180°C (160°C in a fan oven) Gas mark 4
- Slice the tomatoes in half horizontally, place on a baking tray, cut side up, sprinkle with salt and bake in the oven for 15 minutes.
- Lay a sheet of filo on a clean work surface and brush with melted butter, lay a second sheet on top and brush with melted butter. Cut the pastry in half horizontally and cut each half into 4, so you have 8 squares. Cover the filo with a clean, damp tea towel until you are ready to use it, to prevent it from drying out.
- Pick up a square of filo and place in the hole of a mini muffin tray, making sure you push down into the edges. Take another square and lay in the opposite direction, so the points are off set, repeat with the remaining filo. With the 7th sheet of filo, simply brush with butter, fold in half and cut into 4.
- Place in the oven for 8-10 minutes, until the filo is cooked and golden.
- Transfer to a wire rack to cool, add 2 or 3 halved tomatoes to each filo cup and garnish with fresh basil leaves.
Tips
- For a flavour bomb, sit the roasted tomatoes on a spoonful of black olive tapenade!
- The filo cases can be made in advance and stored in an airtight container for 2 to 3 days!
- You can halve the amount of tomatoes and fill half of the filo cups with a sweet filling of your choice!