Tomato Pastry Cups
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- For the croustades
- 1 cup all-purpose flour
- ½ tsp salt
- 1 tsp olive oil
- flour (for the work surface)
- Oil (for frying)
- For the baked tomatoes
- 3 Tomatoes (quartered)
- salt
- 1 pinch sugar
- peppers
- 1 Tbsp Garlic oil
- To garnish
- 12 sprigs fresh thyme
Preparation steps
1.
Heat the oven to 220C (200C fan) 425F, gas 7.
2.
Mix the flour and salt. Add the oil and approx. 3-4 tbsp water and knead to a firm dough which does not stick to the bowl (add a little more flour if necessary). Wrap in plastic wrap and let rest for approx. 15 minutes.
3.
Place the tomato quarters on a cookie sheet greased with olive oil. Sprinkle with salt, sugar and pepper, drizzle with olive oil and cook for approx. 30-40 minutes on the middle shelf. Leave the oven door slightly open (using a wooden spoon handle).
4.
Unwrap the dough and knead thoroughly for approx. 5 minutes. Divide into 12 portions and form each into a ball. Heat the oil to 160C.
5.
Roll each dough ball in flour and press into a floured croustade form, hollowing out the centre so the dough sides are very thin. A mini muffin pan or a liqueur glass could also be used to form the pastry shells.
6.
Deep-fry each croustade immediately until golden brown. Take out with a slotted spoon and drain on kitchen paper.
7.
Take the tomatoes out of the oven. Place one tomato piece in each croustade and serve, garnished with fresh thyme.
