Cherry Tomato and Goats Cheese Canapes
Photos by Simon Lambert
Makes: 12 small canapés
Preparation time: 15 minutes (+ 30 minutes freezing)
Cooking time: 15–18 minutes
Skill level: Easy
Ingredients
1 sheet Heritage Bakers ready-rolled flaky puff pastry just thawed
100 g soft goat’s cheese or feta cheese, crumbled
12 cherry tomatoes, halved
1 tsp olive oil
Pinch sea salt flakes
Cracked black pepper
½ tsp dried mixed herbs or fresh thyme leaves
1 egg yolk + 1 tsp milk, for brushing
Method
Keep the puff pastry on its backing paper or a board. Cut into 12 even squares.
Using a 3 cm round cookie cutter, press a circle in the centre of each square, try not to cut through, but make a deep cut, don’t remove the centre.
Prick the middle with a fork to stop it puffing too much.
Transfer the squares to a tray and freeze for 30 minutes to firm up.
Preheat the oven to 200 °C (180 °C fan) and line a baking tray with parchment paper.
Arrange the pastry squares on the tray, spacing slightly apart. Brush edges with egg wash.
Spoon a little goat’s cheese (or feta) into the centre, then top with half a cherry tomato (cut side up).
Drizzle lightly with olive oil and season with salt, pepper, and herbs.
Bake for 15–18 minutes, until golden and puffed.
Cool slightly before serving warm or at room temperature.
Recipes by Alison Lambert
