Ma petite robe noire... Canapes!

Do you ever have those recipes which just work? The ones that you know everyone will love without even thinking about it? I was given a cookbook for my birthday a few years ago, Ma Petite Robe Noire. This fabulous French cookbook by Trish Deseine is a collection of basics such as stocks and sauces and of, course, her stand-by recipes! The idea is that every cook should have a few fail safe recipes, just like every woman should have "une petite robe noire" (little black dress) in their wardrobe for those occasions when nothing else seems to work for you. Over the years I have definitely accumulated a few "little black dress" recipes of my own which I gradually share over upcoming posts.

These beautiful little tartelettes are so fresh and summery - absolutely perfect for the warm autumn weather we have been having of late. Keep in mind that these rely on super fresh ingredients - great tomatoes are the key! Though you can use ready-made basil pesto, homemade is vastly superior (you can ask my baby sister - I had to wrestle the spoon away from my sister - she couldn't get enough of it!) You can make the pastry cases and pesto earlier, and assemble at the last minute. What more could you ask for?




Tomato, Basil and Bocconcini Tartelettes

12 grape tomatoes, halved
6 bocconcini, halved

Pâté brisé
100g plain flour
50g butter
Iced water
Basil Pesto
1 bunch basil (reserve some of the small leaves and flower-y heads)
2T parmesan, grated
2T pine nuts, toasted
1 clove garlic
Salt
75mL olive oil

Combine flour and butter until you get a crumb like mixture. Add a little water until the mixture comes together as a dough. The less you work the dough, the better the texture will be! Rest the pastry for half an hour in the fridge.
Roll out the pastry and line your tartelette cases (I used a mini cupcake pan for this). Prick the pastry lightly and bake for 10-12 mins or until golden
To make the pesto, crush the garlic and a pinch of salt together in a mortar and pestle. Add pine nute and parmesan and pound further. Add half the basil leaves and half of the oil, continue pounding until well combined. Add remaining basil leaves and the rest of the oil, pound agin until well combined.
Spoon a little pesto into each case, top with 2 tomato halves and a piece of the bocconcini. Top with the reserved basil leaves.
Occasionally I pop the tartelettes back in the oven for a few minutes (without the basil leaves of course!) if I want something a bit warmer. Either way they are delicious!

Makes 12