Cherry tomatoes are sweet and offer a ton of nutrients. They also have less liquid compared to their heirloom counterpart, which makes it a great pastry baking companion.
Recipe is my own.
Pastry:
Add a pinch of salt to 250g of all purpose flour. Cut 1 stick of unsalted butter into small cubes and rub into flour until mixture looks like breadcrumbs. Slowly add cold water (start with 3 tbsp, add more water as needed a little at a time) until dough forms. Don’t knead or overwork dough. Wrap dough in cling wrap and refrigerate.
Filling:
Dice some garlic and shallots (amount of your choice) and add to pan of hot olive oil. Dice cherry tomatoes in half - I used a box of 340g, and add to the garlic and shallots.
Add about 1tsp of paprika, a pinch of salt and some pepper. Remove from pan as tomatoes start to soften (do not overcook), and allow to cool. Do not add hot filling to dough.
Roll dough out to about 5mm thick. The shape doesn’t really matter - round or rectangular works. Sprinkle some shredded Parmesan cheese before adding the cooled filling to the dough, leaving about 5cm around the edge for folding. Fold the edges to create a free form crust. Bake in convection oven at 400 degrees Fahrenheit for 30 minutes or until crust is golden brown.
Remove from oven, and sprinkle chilli flakes, more Parmesan, and fresh basil if you wish. I realize most people won’t have white truffle glaze but I bought that in Italy and used it to season my filling. You can pretty much season your filling with anything you like - let your creativity flow. Enjoy!
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