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Takes: 30 minutes (plus cooling time)
Serves: 10 (makes)
No nutritional information available.
Ingredients
- Oil, for greasing
- 25g self-raising flour, plus extra for dusting
- Pinch of salt
- 55g butter, cubed
- 25g Parmesan, finely grated
- 150ml milk, plus extra for brushing
- 200g goat cheese, thickly sliced
- 10 sun-blushed tomatoes, patted dry
- Basil leaves, to garnish
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Lightly grease a baking sheet. Mix the flour and the salt in a large bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the Parmesan.
2. Pour in most of the milk and mix with a knife until you have a soft, sticky dough. You may not need all of the milk. Turn the dough out onto a lightly floured work surface and knead very gently. Pat out to a round about 2cm thick.
3. Use a 5cm cutter to stamp out rounds and place on the prepared baking sheet. Gently knead together the remaining dough and repeat until used up. Brush the tops with a little extra milk.
4. Bake for 12 - 15 minutes until risen and golden. Cool on a wire rack. Serve filled with the goat cheese and sun-blushed tomatoes. Garnish with the basil leaves.
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