Vegetarian canapé bites

Method

For the balsamic onion and goat’s cheese bites:

1. Preheat the oven to 200°C/fan 180°C/gas 6. On a lightly floured surface, roll out the pastry to a 30cm x 30cm square, about 3mm thick. Slide onto a floured baking sheet. Use a sharp knife to cut the pastry into 36 equal squares and prick each with a fork several times.
2. Rest a second baking sheet on top of the pastry squares, then bake in the oven for 15 minutes until slightly puffed and cooked through. Remove from the oven and allow to cool.
3. Meanwhile heat the olive oil in a frying pan. Add the onions, sugar, vinegar, garlic and thyme, then cook on a low heat for 20 minutes until the onions have softened and the mixture is thick and syrupy. Add a little cold water if it looks dry.
4. Spoon a little onion jam onto each square and top with goat’s cheese. Return to the oven and bake for 10 minutes. Remove and allow to cool slightly. Garnish with basil to serve.

For the tomato, pesto and manchego bites:

1. Preheat the oven to 200°C/fan 180°C/gas 6. On a lightly floured surface, roll out the pastry to a 30cm x 30cm square, about 3mm thick. Slide onto a floured baking sheet. Use a sharp knife to cut the pastry into 36 equal squares and prick each with a fork several times.
2. Rest a second baking sheet on top of the pastry squares, then bake in the oven for 15 minutes until slightly puffed and cooked through.
3. Place a tomato half on each square and top with manchego. Return to the oven for 10 minutes until the cheese begins to melt. Remove and allow to cool, then finish with a dollop of pesto and serve.