Cheese, Bacon and Tomato Slice
Flaky pastry with a cheese, bacon and tomato filling makes these moreish snacks ideal for lunch, or a picnic. Use a mixture of grated cheddar and mozzarella or Gruyère.
This recipe is prepared with:
Ingredients
160 g unsalted butter, chilled in the freezer for 15 minutes, cubed
200 g plain flour
1 tsp sea salt
90 g water, cold
For the tomato sauce
100 g salad tomatoes, halved
65 g sundried tomatoes, drained
100 g roasted red peppers, drained
20 g olive oil
½ garlic clove
4 fresh basil leaves
1 tsp dried oregano
0.5 tsp chilli flakes, optional
salt, to taste
For the filling
6 smoked bacon rashers
80 g cheddar cheese, grated
50 g mozzarella, grated
cherry tomatoes, halved, as needed
1 egg
1 Tbsp water
To garnish
2 tsp mixed dried herbs, optional
Instructions
STEP 1/4
Making the pastry
Fit the Knife Blade
Add butter, flour and salt into the appliance bowl
Select the Mix preset
Tip: Stop the preset once the dough has come together
Transfer the dough to a lightly floured work surface
Roll out into a rectangle
Fold the bottom third up into the middle
Then fold the top third over this
Wrap the pastry in plastic wrap
Chill in the fridge for 30 minutes.
STEP 2/4
Making the tomato sauce
Clean the appliance bowl and fit the Knife Blade
Add salad tomatoes, sundried tomatoes, roasted red peppers, olive oil, garlic, basil, oregano, chilli and salt
Select the Puree preset
Transfer the tomato sauce into a clean bowl and set aside.
STEP 3/4
Preheat the oven to 190ºC
Place the bacon rashers on a baking tray
Bake for 5 minutes at 190ºC
Remove from the oven and set aside
Tip: Keep the oven on.
STEP 4/4
Line baking trays with parchment paper
Place the chilled pastry on a lightly floured work surface
Using a rolling pin, roll out into a rectangle, 30 cm x 20 cm in diameter
Cut into six equal squares
Spread 2-3 tsp of the tomato sauce over each square
Lay the bacon rasher diagonally across each pastry square
Top with some of the grated cheese
Add egg and water into a bowl and lightly beat
Brush two thirds of the exposed corners of pastry with some of the egg wash
Then fold the pastry around the bacon and cheese filling, pressing lightly to join together
Place the shaped pastry on the baking trays
Top with halved cherry tomatoes
Then brush with the rest of the egg wash and sprinkle with dried herbs
Bake until golden brown for 15-20 minutes at 190ºC.
To serve
Serve hot or cold
Substitutions:
Salad tomatoes can be replaced with cherry tomatoes
Mixed dried herbs can be replaced with paprika
Store the slices in an airtight container in the fridge for up to three days.
Cheese, Bacon and Tomato Slice
Flaky pastry with a cheese, bacon and tomato filling makes these moreish snacks ideal for lunch, or a picnic. Use a mixture of grated cheddar and mozzarella or Gruyère.
Ingredients
160 g unsalted butter, chilled in the freezer for 15 minutes, cubed
200 g plain flour
1 tsp sea salt
90 g water, cold
For the tomato sauce
100 g salad tomatoes, halved
65 g sundried tomatoes, drained
100 g roasted red peppers, drained
20 g olive oil
½ garlic clove
4 fresh basil leaves
1 tsp dried oregano
0.5 tsp chilli flakes, optional
salt, to taste
For the filling
6 smoked bacon rashers
80 g cheddar cheese, grated
50 g mozzarella, grated
cherry tomatoes, halved, as needed
1 egg
1 Tbsp water
To garnish
2 tsp mixed dried herbs, optional
FDM73.850SS
Instructions
STEP 1/4
Making the pastry
Fit the Knife Blade
Add butter, flour and salt into the appliance bowl
Select the Mix preset
Tip: Stop the preset once the dough has come together
Transfer the dough to a lightly floured work surface
Roll out into a rectangle
Fold the bottom third up into the middle
Then fold the top third over this
Wrap the pastry in plastic wrap
Chill in the fridge for 30 minutes.
STEP 2/4
Making the tomato sauce
Clean the appliance bowl and fit the Knife Blade
Add salad tomatoes, sundried tomatoes, roasted red peppers, olive oil, garlic, basil, oregano, chilli and salt
Select the Puree preset
Transfer the tomato sauce into a clean bowl and set aside.
STEP 3/4
Preheat the oven to 190ºC
Place the bacon rashers on a baking tray
Bake for 5 minutes at 190ºC
Remove from the oven and set aside
Tip: Keep the oven on.
STEP 4/4
Line baking trays with parchment paper
Place the chilled pastry on a lightly floured work surface
Using a rolling pin, roll out into a rectangle, 30 cm x 20 cm in diameter
Cut into six equal squares
Spread 2-3 tsp of the tomato sauce over each square
Lay the bacon rasher diagonally across each pastry square
Top with some of the grated cheese
Add egg and water into a bowl and lightly beat
Brush two thirds of the exposed corners of pastry with some of the egg wash
Then fold the pastry around the bacon and cheese filling, pressing lightly to join together
Place the shaped pastry on the baking trays
Top with halved cherry tomatoes
Then brush with the rest of the egg wash and sprinkle with dried herbs
Bake until golden brown for 15-20 minutes at 190ºC.
To serve
Serve hot or cold
Substitutions:
Salad tomatoes can be replaced with cherry tomatoes
Mixed dried herbs can be replaced with paprika