All of you who have been helping me through the past few month/s know what I am talking about here - and so do all those (on a quite different level) who watched me prepare these canapés for Jeanne's birthday party last weekend... how can it be that the length of cucumbers and the radius in which bananas curl (I am sure that there is some official, technical term for this which I am blissfully unaware of) are excruciatingly regulated by EU officials, but ovens across Europe can still behave in whichever way they like???
"Hang on Little Tomato"
The sun has left and forgotten me
It’s dark, I cannot see
Why does this rain pour down
I’m gonna drown
In a sea
Of deep confusion
Somebody told me, I don’t know who
Whenever you are sad and blue
And you’re feelin’ all alone and left behind
Just take a look inside and you will find
You gotta hold on, hold on through the night
Hang on, things will be all right
Even when it’s dark
And not a bit of sparkling
Sing-song sunshine from above
Spreading rays of sunny love
Just hang on, hang on to the vine
Stay on, soon you’ll be divine
If you start to cry, look up to the sky
Something’s coming up ahead
To turn your tears to dew instead
And so I hold on to his advice
When change is hard and not so nice
You listen to your heart the whole night through
Your sunny someday will come one day soon to you.
There's not much to say about these canapés except that they're incredibly easy to make and very delicious - so just download this song (Pink Martini are one of my favourite bands) here and enjoy...
Tomato & pesto mini-galettes
375g ready-rolled puff pastry
40 cherry tomatoes
For the pesto:
35g basil leaves
1 clove garlic (crushed)
55 ml olive oil (the best you can find)
100 g parmesan (finely grated)
juice of half a lime
Preheat your (fan-assisted) oven to 220 C.
Using a pastry cutter of ca. 4 cm diameter, cut 40 bases out of the ready-rolled puff pastry. Arrange on a baking tray lined with non-stick baking parchment and prick each base about 2-3 times with a fork to prevent it from rising too much.
To prepare the pesto, place all ingredients for it in a food processor and pulse until combined to a smooth, thick paste.
Cut the cherry tomatoes into slices, allowing for 3-4 slices per galette. (I usually discard the tops and tails, so I can arrange the slices more neatly - you can use them in a salad instead.)
Arrange 3-4 tomato slices on each canapé, like a rosette, then place in the oven and bake for ca. 10 minutes, until golden brown and crisp.
Take out the galettes, top each with half a teaspoon of the pesto and serve immediately.