Confit Tomato Canapes
Confit Tomato Canapes



  • 250g ready-rolled shortcrust pastry
  • 1 tbsp olive oil
  • 125g halved cherry tomatoes
  • 1 tbsp fresh thyme leaves
  • 1 bay leaf
  • 1 garlic clove, halved
  • 1 tsp crushed peppercorns
  • 8 sundried tomatoes
  • 50g black olives, pitted
  • 2 tbsp chopped basil
  • Preheat your oven to 200C. Roll out the pastry until 0.25cm thick, and cut 24 circles using a 5cm pastry cutter. Place the pastry circles on a baking tray, prick with a fork and bake in the oven for 12 mins or until golden and cooked.
  • Meanwhile, gently fry the cherry tomatoes, thyme, bay, garlic and peppercorns in the olive for 5 mins, then remove from the heat and leave to cool. Remove the garlic and bay leaf. Toss the olives and sundried tomatoes in a food processor, blend to a paste and stir in the basil and some seasoning. Spread the olive paste onto the cooked pastry circles, then top with the cherry tomato confit. Serve and enjoy.
45 mins
Makes 24 Canapes

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