Thursday, June 22, 2006

Tomato and fresh anchovy tarts

There are certain products I just love like tomatoes or apple, and never tire of cooking them in a multitude of different ways. Especially tomato, the closer we get to the season, the more impatient I get. We will get the right weather this year? Will the plants be hit by disease? (of course, 'natural untreated' tomatoes are more susceptible...) Awaiting the answers to these questions, tomatoes from the local market will have to substitute for this recipe.

Sans titre-Duplication-02-1

Preparation : 15 minutes
Ingredients :
1 roll of puff pastry
220 gr of tomatoes
4 tbsp chopped chive
1 chopped shallot onion
Around 15 fresh (not salted) marinated anchovies
3 tbsp olive oil
1 tsp balsamic vinegar
Salt, pepper.
  • Plunge the tomatoes into boiling water and then peel them. Cut into 4 and remove then insides, then cut into small cubes.
  • Mix the shallot onion, the chives with the tomatoes. Add the olive oil, and season with salt and pepper.
  • Layer a tart mould with the puff pastry.
  • Preheat the oven to mark 7 (210°).
  • Fill each tart with the tomato mixture, and bake for 10 minutes.
  • Remove from the oven and add the fresh anchovies.
  • Sprinkle over with balsamic vinegar.
  • Bake for a further 3 minutes and serve warm.

No comments: