Tonight on The Great British Bake off the signature challenge is to bake 3 types of savoury canapé . I have chosen to make a gluten free version of a Mary Berry recipe for Italian cheese tartlets.
These tartlets use short crust pastry.
Short crust pastry-
200g gluten free Plain flour
1tsp Isabel’s baking fix ( optional )
a few tbsp cold water
Put the flour in a bowl, add the butter.
Rub in with fingertips
Add enough water to bring together to a soft dough, but not sticky.
wrap in cling film and chill in fridge for 1/2 hr
Make the tartlet shells – roll the pastry by putting a layer of cling film on your surface, put ball of dough on top then another layer of cling film on top. This makes it much easier to roll out. when nice and thin 3-5mm remove top layer of film and cut rounds using small cutter or drinking glass floured.
fold up the edges of the rounds to form rims. Put on baking tray
Have fun with the filling, here are some suggestions
tomato puree mixed with dried herbs I used basil and oregano for base
black olives pitted
salami ( I used Marsh pig gluten free garlic and paprika salami )
cheddar cheese, goats cheese
Spread tomato puree or pesto on base then add toppings, sprinkle parmesan over the tartlets covering the pastry edges.
I wish I had added more cheese on mine.
Bake in pre heated oven 200oC on greased baking trays for 20 mins
these can be served warm or cold, but definitely with a glass of something special!