Cheese biscuits with tomato mascarpone cream and slow roasted tomatoes

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Cheese biscuits with tomato mascarpone cream and slow roasted tomatoes

Ingredients

Makes 40 biscuits approx.

For the slow roasted tomatoes:
10 cherry tomatoes
Olive oil for roasting
1/2 clove garlic, crushed
Salt and pepper

For the biscuits:
75g plain flour
75g wholemeal flour
50g Old Winchester cheese, grated
50g strong cheddar, grated
125g butter, cut into small 1-2cm cubes
Pinch salt

For the mascarpone tomato cream:
2-3 tbsp sun dried tomatoes – finely chopped or blended to a purée
250g full fat mascarpone
Salt and pepper

To garnish:
Micro-basil or a finely shredded leaves (optional)

Instructions

For the slow roasted tomatoes:

  1. Preheat the oven to 130˚C/gas mark 1.
  2. Slice the tomatoes in half and transfer to a small bowl. Add just enough olive oil to lightly coat, add the crushed garlic and season with salt and pepper. Gently toss the ingredients together.
  3. Place the tomatoes cut side up on a baking tray and slow roast the tomatoes for 2 hours; until they have dried and shrivelled a little, but still retain a little moisture and good red colour. They should not dry out completely or become crisp.
  4. Remove from the oven and allow to cool. Store in an airtight container until required.

For the biscuits:

  1. Place the two flours and the two varieties of grated cheese into the bowl of a food processor.
  2. Add the cubed butter and a pinch of salt.
  3. Pulse until the mixture resembles fine breadcrumbs. Continue to pulse until a dough just starts to form.
  4. Remove the dough from the processor bowl, bring together on the worktop and knead lightly for 10 seconds until a smooth dough is formed.
  5. Shape into a flat disc approximately 1cm thick. Wrap the dough into cling film and chill for 5 minutes.
  6. Sprinkle a little plain flour on the clean, dry worktop. Roll the dough out to an even 2mm thickness.
  7. Using the smallest cutter, cut into bitesize biscuit rounds (we used a 3cm round cutter but you could cut them into squares or other shapes).
  8. Line a baking sheet with non-stick baking parchment and then place the biscuits onto the baking sheet, well spaced out.
  9. Place the baking sheet into the fridge for at least 20 minutes to allow the pastry to firm up. If making ahead of time they can be baked from frozen.
  10. Preheat the oven to 200˚C/gas mark 6
  11. Bake the biscuits for 12 minutes or until light golden and cooked through (they will not feel firm at this point).
  12. Transfer to a wire rack and allow to cool. Store in an airtight container until ready to use.

For the mascarpone tomato cream:

  1. Gently fold the chopped or puréed sun dried tomatoes into the mascarpone. Taste and season with salt and pepper to taste, chill until required.

To assemble the canapé:

  1. Pipe or spoon a small amount of the tomato cream onto each biscuit, top with a slow roasted tomato and garnish with basil.

Note:

The slow roast tomatoes can be made in advance and stored in the fridge for up to 2 days.

The tomato mascarpone cream can be held chilled in the piping bag before use.

Author: Leiths Teachers Created for Wildflower Magazine

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