NewsTomato Recipes

Piccolo Cherry Tomato Bites with Curd Cheese

By November 15, 2017 No Comments

Makes 30 pieces

  • 2 tbsp. olive oil, plus extra for greasing
  • 1 red onion, halved and sliced thinly
  • Knob of butter
  • 375g block all-butter puff pastry
  • 15-18 Piccolo cherry tomatoes
  • 1 tbsp. white wine vinegar
  • 4 thyme stems, leaves picked
  • 1 egg, lightly beaten
  • 80g soft curd cheese
  1. Heat a tablespoon of the olive oil in a pan and cook the red onion until softened and caramelised, stirring in a knob of butter. Cook for as along as 45 minutes to get a good brown colour.
  2. Set aside and leave to cool.
  3. Grease two large baking trays.
  4. Roll out the puff pastry block to the thickness of a £1 coin. Cut the pastry into 4cm x 4cm squares.
  5. Press the edges of the pastry back into each square, a few millimetres in, to make a double-edge wall all the way around. Push down to give a neat finish.
  6. Place the trays in the fridge and leave for around 20 minutes.
  7. Half the tomatoes and place in a bowl with the white wine vinegar, thyme leaves and a tablespoon of olive oil. Set aside for 10 minutes.
  8. Preheat the oven to 200c/Gas Mark 6.
  9. Brush the pastry squares with the egg, place a quarter of a teaspoon of the curd onto each square, top with some of the caramelised onion and arrange a tomato half on top, cut-side up.
  10. Bake the canapés for 12-15 minutes, or until golden-brown. Serve hot or cooled to room temperature.