Candied Tomato, Mascarpone & Black Sesame Pastries

Method

1. Preheat oven to 180°C fan-forced (200°C conventional). Line two oven trays with baking paper.
2. Unroll the pastry and place on a floured benchtop. Using a 4.5cm round cutter, cut 24 rounds of pastry from the dough. Prick each disk 2-3 times with the tines of a fork and place on prepared trays. Sprinkle pastry with the sesame seeds, pressing down seeds gently. Bake for 12-15 minutes or until puffed and golden. Set aside to cool.
3. Meanwhile, line a tray with baking paper. Remove the tomatoes from the vine, leaving the stalk attached. Place the sugar and water in a heavy-based saucepan and stir over low heat until the sugar dissolves. Increase the heat to medium and boil, without stirring, for 6-8 minutes until the sugar is a light caramel colour. Remove from the heat. Working quickly, hold a tomato by the stalk and carefully dip in the caramel to coat, then place on the tray and set aside for 2-3 minutes to harden. Repeat with remaining tomatoes and caramel.
4. Combine the mascarpone, lemon rind and juice and garlic in a small bowl. Season with salt and pepper. Whisk for 1 minute or until combined.
5. To assemble the canapés, dollop pastry disks with a rounded teaspoon of the mascarpone mixture. Arrange a basil leaf on one edge of the mascarpone. Arrange tomatoes on mascarpone, making sure the basil leaf pokes out from under the tomato. Serve.
6. NOTE: Find black sesame seeds in the spice aisle of some major supermarkets or from health or gourmet food stores. If unavailable, replace them with white sesame seeds or poppy seeds.