Tomato Tartlets with Anchovies
Ingredients
- For the dough
- 250 grams Pastry flour
- 1 pinch salt
- 1 egg
- 160 grams cold butter
- For the topping
- 500 grams Tomatoes
- 2 onions
- 3 garlic cloves
- 100 grams Anchovy fillet (in oil)
- 40 grams black, pitted Olives
- 2 Tbsps olive oil
- 1 rosemary
- 2 tsps Tomato paste
- 1 tsp sugar
- 2 Tbsps balsamic vinegar
- salt (and)
- freshly ground peppers
- Fresh herbs (for garnish)
Preparation steps
Mix the flour with the salt, mound up on a work surface and make a well in the center. Beat the egg, pour into the center and distribute the butter in small pieces around the flour. Mix with a pastry knife until crumbly and knead everything quickly to form a smooth dough. Shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Rinse the tomatoes, cut out the stems and chop. Peel the onions and garlic and chop finely. Drain the anchovy fillets and olives well and cut into strips. Heat 2 tablespoons of olive oil and saute the onion and garlic until translucent. Add the tomatoes, anchovies, olives, rosemary and tomato paste. Sprinkle 1 teaspoon of sugar over the mixture and caramelize.
Deglaze with the vinegar and season with salt and pepper. Roll out the dough on a floured surface thinly, cut out 8 circles (9 cm diameter) (approximately 3 1/2 inches) and line the buttered tartlet pan with the dough, forming an edge. Spread the filling on top, bake the tarts in the preheated oven for about 20 minutes and serve immediately, garnished with fresh herbs.
