Slow roasted Tomato and Herb Tartlets with Feta

How to make Slow roasted Tomato and Herb Tartlets with Feta Recipe - These make great canapés or even small amuse-bouche when served with a lovely simple garlic aioli. Enjoy!

MAKES 24 TARTLETS

PASTRY:
½ quantity of Basic Short Pastry

SLOW-ROASTED TOMATOES:
12 large ripe cherry tomatoes
1 clove garlic, finely chopped
½ tbsp dried oregano
2 tbsp olive oil
sea salt and freshly ground black pepper, to taste

HERBY CHEESE FILLING:
80g full-fat soft cheese with garlic and herbs (such as Boursin)
1 large egg, beaten
100ml cream
4 tbsp very finely chopped fresh mixed herbs (such as parsley, basil, marjoram or chives)
sea salt and freshly ground black pepper, to taste
100g feta
tiny sprigs of thyme, to finish

Method:
Make a half-quantity of Basic Short Pastry and rest it as required. (Or make a whole quantity and keep the other half in the freezer for future use.) Bring the pastry to room temperature.

Roll out the pastry as thinly as possible on a lightly floured surface. Use a 6cm round cookie cutter to stamp out 24 circles. Line two 12-hole mini muffin trays with the pastry circles, then prick the bases and chill or freeze for 15 minutes. Line each pastry hole with aluminium foil and fill with baking blind material, then bake blind for 15 minutes in a preheated 200°C oven. Remove the foil and weights, allow to cool for 15 minutes then remove the baked pastry cases from the trays and let cool completely.

To make the Slow-roasted Tomatoes, turn down the oven to 160°C. Cut the tomatoes in half around the middle. Arrange cut-side up on a baking tray. Put the garlic, oregano, olive oil and lots of sea salt and freshly ground pepper into a bowl and mix well. Spoon or brush over the cut tomatoes. Bake slowly for about 1 hour, checking every now and then. They should be slightly shrunken and still a brilliant red colour – if too dark, they will taste bitter.

Put the soft cheese into a bowl, add the egg, cream and chopped herbs and beat until smooth. Season well. Cut the feta into 24 small cubes.

When ready to bake, set the cases on a baking tray, put a cube of feta in each one and top up with the garlic and herb mixture.

Bake in a preheated 170°C oven for 15–20 minutes or until the filling is set. Top each tartlet with an oven-baked tomato half, drizzle with some of the tomato cooking juices and a thyme sprig. Serve warm or cold.

Slow roasted Tomato and Herb Tartlets with Feta