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Roast Tomato & Goats’ Cheese Vol-Au-Vents
Crisp pastry filled with sweet roasted cherry tomatoes and creamy, piquant goats’ cheese – what’s not to love? The pastry cases can be baked well ahead of time, but don’t fill them until you’re almost ready to eat, or they will become soggy. For a vegan version, omit the goats’ cheese. Makes 18
1 pack 18 Jus-Rol Vol-au-Vent Cases or make your own cases using Puff Pastry.
About 200g soft Goats’ Cheese (we like Rosary) - you will need 1tsp per case
2 cloves Garlic, peeled
1 tbsp Olive Oil
1 tsp Fennel Seeds
500g Cherry or Baby Plum Tomatoes, chopped
1 Bay Leaf
Sea Salt and freshly-ground Black Pepper
A few stems of fresh Basil (leaves only) to garnish
Preheat oven to 200°C (Gas Mark 7). Place the vol-au-vent cases on a baking sheet, about 3cm apart, and bake in the hot oven for about 10 minutes, or until golden brown. Remove the baked cases from the oven and set aside to cool. Meanwhile, put the chopped tomatoes into a baking dish and drizzle over the oil, then crush in the garlic, scatter over the fennel seeds and season well with salt and pepper. Turn everything together with a spoon to combine, then put the dish in the hot oven and roast for 10-15 minutes, until the tomatoes are soft and sweet and starting to take on a little colour. Leave to cool.
When you are nearly ready to serve, place a little goats’ cheese in the base of each vol-au-vent case then use a teaspoon to drop in some of the tomato mixture on top, sharing it out between the cases. Chop or tear the basil leaves and place a few pieces on each vol-au-vent to garnish, then serve.
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