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Savoury Canapes – Tomato Tart Tatin & Asparagus Rolls

Saturdays Cooking Class.

The class grew a little larger this week and we were certainly at maximum capacity in my kitchen space, the word is spreading and P is suggesting to converting our now vacant granny flat into a dedicated cooking space for me! I’ll keep you posted.

This week the girls wanted to learn how to make a really good short pastry since most of then end up buying it ready made, not having success with homemade. The class was split into two parts, everyone making a sweet short pastry which would become a lemon tart they could take home with them. Then while that was baking we prepared a few savoury canapes; tomato tart tatin and a modern twist on the Kiwi asparagus rolls.

I have posted the canapes first and will post the lemon tart as soon as I get a chance. The pastry recipe I use came from a French head chef I worked with and has a higher quantity of fat to flour than regular pastry, this I find guarantees a short crust pastry but you have to rest it for at least an hour in the fridge otherwise it is too difficult to roll.

Ingredients – Savoury Herbed Shortcrust Pastry

  • 110g Butter
  • 180g flour
  • 1 egg
  • 2 tblsp fresh thyme
  • salt & pepper
  1. Place the flour, butter and a pinch of salt & pepper into a bowl.
  2. Work the ingredients together until the mixture looks like breadcrumbs.
  3. Add the egg and bring dough together.
  4. Rest dough in fridge for an hour before rolling out.

Ingredients – Tomato Tart Tatin Canapes

  • 18 Cherry tomatoes
  • Bunch basil leaves
  • 100g Parmesan Cheese, shaved or grated

Assembly Tart Tatin

  1. Preheat oven to 180 degrees centigrade.
  2. Roll out pastry and cut out shapes with 4-6cm cookie cutter which will fit your cupcake/muffin tray base.
  3. Dock/prick the pastry shells.
  4. You don’t need to grease the tins (although I do use non-stick) since the tomatoes give off a lot of juice.
  5. Slice tomatoes in half and place 2-3 halves in base of each cupcake section of tin.
  6. Place once basil leave on top of tomatoes.
  7. Sprinkle approx 1 tsp of cheese on top of the basil leaf and then cover with pastry circle, push pastry down the sides gently to form an upside down case.
  8. Bake  mini tarts for 20 mins or until golden brown.
  9. Allow to rest and partially cool before turning out of tray. The best way is to place a baking sheet on top of the muffin tray and then flip the whole tray over. Some of the tomatoes may stick but you can lift them out gentle and place back into the shell.
  10. Finely slice some more basil and sprinkle over the top of each tart and serve warm.

Ingredients – Asparagus Rolls

To make these you will use half a sheet of filo and 1 tsp of cheese per asparagus spear  so your quantities will depend on how many you wish to make.

  • Filo pastry
  • Asparagus
  • Your favourite cheese
  • Salt & Pepper
  • Sesame seeds to garnish
  • Egg wash
  • Olive oil

Assembly of Asparagus Rolls

  1. Preheat oven to 180 degrees centigrade.
  2. Trim ‘woody’ ends off asparagus.
  3. Take one sheet of filo pastry and brush half with olive oil.
  4. Fold sheet in half and brush with olive oil again and fold again.
  5. Cut filo in half and lay one asparagus spear at one end of filo, sprinkle cheese over asparagus and roll up. Repeat.
  6. Egg wash the outside and sprinkle with sesame seeds.
  7. Bake for 20-25 minutes or until golden brown and crisp.
  8. Serve warm.
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3 Comments Post a comment
  1. What gorgeous little appetizers! And your photography is wonderful, as usual. Happy holidays!

    November 29, 2009
  2. OMG, these look so good. I love asparagus, and those tomato tarts are divine..as are the photos. Wow..I have missed out on so much from you..need to o ogle your other beautiful creations!

    November 29, 2009
  3. Such a great idea for the twist on asparagus rolls! And I love your little tomato tarts – I did square versions as part of our Christmas theme for this month at Our Kitchen.

    I love your story about the cooking classes – how nice to be sharing your skills and passion.

    Merry Christmas!

    November 29, 2009

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