Anchovy, olive, and basil tarts
How to make Anchovy, olive, and basil tarts recipe - tartelettes anchois, olive et basilic recette
Chilling • 1 hour
Special equipment • 4 cup muffin tin
Serves 4
Ingredients:
1 sheet ready-rolled puff pastry (preferably made with butter)
2 large eggs
3/4 cup heavy whipping cream
2 tbsp freshly grated Parmesan cheese
4 anchovy fillets, drained
4 anchovy fillets in olive oil, drained
4 balls bocconcini (bite-size balls of fresh mozzarella cheese), torn
8 pitted Kalamata olives
8 cherry tomatoes, halved
8 fresh basil leaves or small sprigs
sea salt and freshly ground black pepper
Method:
1 Preheat the oven to 400°F (200°C). Lightly brush or spray four 4oz (125ml) ramekins or muffin cups.
2 On a lightly floured work surface, cut the pastry into 4 squares large enough to line the ramekins. Ease in the pastry, so it lines the bottom and sides of the cups. Refrigerate for 1 hour until well chilled. Combine the eggs, cream, and Parmesan in a bowl, and season with salt and pepper. Mix well.
3 Place an anchovy in each of the prepared pastry cases, along with 1 torn bocconcini, 2 olives, and 4 cherry tomato halves. Spoon the egg and cream mixture into the cases, and top each one with a basil leaf or sprig. Grind a little pepper over the top.
4 Bake the tarts for 25–30 minutes, until puffed and golden on top. Invert the ramekins onto a wire rack, and serve warm, garnished with basil.
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| Anchovy, olive, and basil tarts |
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