Tomato confit canapés recipe
 These stylish vegetarian canapés make impressive party food to serve with drinks. 250g/8oz ready-made shortcrust pastry1 tbsp olive oil125g/4oz cherry tomatoes, halved1 tbsp fresh thyme leaves1 fresh bay leaf1 garlic clove, unpeeled, halved1 tsp crushed black peppercorns8 sun-dried tomatoes50g/2oz pitted black olives2 tbsp chopped fresh basilsalt and freshly ground black pepper 250g/8oz ready-made shortcrust pastry 1 tbsp olive oil 125g/4oz cherry tomatoes, halved 1 tbsp fresh thyme leaves 1 fresh bay leaf 1 garlic clove, unpeeled, halved 1 tsp crushed black peppercorns 8 sun-dried tomatoes 50g/2oz pitted black olives 2 tbsp chopped fresh basil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter.Place the circles onto a baking tray and prick all over with a fork. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool.Meanwhile, heat the olive oil in a frying pan over a medium heat and add the tomatoes, thyme leaves, bay leaf, garlic and crushed peppercorns. Fry gently for 4-5 minutes, then remove from the heat and set aside to cool. Remove the bay leaf and garlic.Blend the sundried tomatoes and olives to a paste in a food processor, then stir in the basil and season, to taste, with salt and freshly ground black pepper.To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter. Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter. Place the circles onto a baking tray and prick all over with a fork. Place the circles onto a baking tray and prick all over with a fork. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool. Meanwhile, heat the olive oil in a frying pan over a medium heat and add the tomatoes, thyme leaves, bay leaf, garlic and crushed peppercorns. Fry gently for 4-5 minutes, then remove from the heat and set aside to cool. Remove the bay leaf and garlic. Meanwhile, heat the olive oil in a frying pan over a medium heat and add the tomatoes, thyme leaves, bay leaf, garlic and crushed peppercorns. Fry gently for 4-5 minutes, then remove from the heat and set aside to cool. Remove the bay leaf and garlic. Blend the sundried tomatoes and olives to a paste in a food processor, then stir in the basil and season, to taste, with salt and freshly ground black pepper. Blend the sundried tomatoes and olives to a paste in a food processor, then stir in the basil and season, to taste, with salt and freshly ground black pepper. To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit. To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit. Recipe tips The tomato confit and olive paste can be made ahead of time and chilled in the fridge until needed.