Recipe Tiny Tomato Buns

Hemulen

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Tiny Tomato Buns
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Approximately 120 miniature buns/cupcakes; serves 20-30 | Cooking time 25 min

These savory buns can be served as snacks, appetizers or cocktail bites.

Ingredients

1 kg/2.2 lb tomatoes (approximately 12 middle-sized tomatoes)
2 shallots
zest of 1 lemon
bunch of parsley (or 2-3 tsp dried parsley)
bunch of mint (or 2-3 tsp dried mint)
bunch of oregano (or 2-3 tsp dried oregano)
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100 g/3.5 oz Grana Padano (or any semi-hard/hard cheese or vegan substitute)
350 g/0.77 lb/12.3 oz/~660 ml/2.7-2.8 cup plain flour*
3 tsp baking powder (*or substitute the plain flour and baking powder with self-rising flour)
200 g/0.44 lb/7 oz/~300 ml/1.25 cup rice flour
2 tsp salt
2 tsp black pepper
2 (organic) eggs (or vegan egg substitute)
50 ml sunflower oil
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pinch of salt flakes (”finger salt”)
handful of alfalfa seeds (or sesame seeds)

Instructions

1. Preheat the oven (200°C/390°F no fan or 175°C/350°F with fan, gas mark 6)
2. Cut the tomatoes into quarters and halve the shallots.
3. Grate the lemon zest.
4. Mix the tomatoes, shallots, lemon zest, parsley, mint and oregano in a blender.
5. Grate the cheese and mix the baking powder with the flour (or use self-rising flour).
6. Mix the tomato & herb mush, grated cheese, flour mix, eggs and oil in a large bowl.
7. Ladle the dough into tiny baking molds (ø 4-6 cm/1.6-2.4’’). Fill all the way up for mushroom shaped buns/cupcakes.
8. Sprinkle a touch of salt and alfalfa seeds on top of the buns.
9. Bake (in batches) for 10-15 minutes (depending on the size).
10. Serve warm or cold with e.g. sweet chili sauce and sour cream, tzatziki, tahini or tarator sauce.

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