Caramelized shallot and anchovy tartlets

Nothing better than a table full of appetizers or even a snack-based lunch. These mini cakes or tartlets are special both for their presentation and for the flavor provided by the mixture of ingredients.

Time: 40 minutes

Difficulty: Low

Diners: 4-6

Ingredients:

2 plates of dough breeze

50g olives black

anchovies in oil made of olives

cherry tomatoes

3 garlic cloves

1 egg

12-14 shallots

4-5 tablespoons Extra virgin olive oil

1-2 tablespoons maple syrup or 1 tablespoon sugar

Preparation

Preheat oven 200º.

With a pasta cutter round we cut the portions of shortcrust pastry to form our tartlets.

We grease the mold For cupcakes or muffins, we place the dough and put weight on top. We paint with beaten egg and bake for 10 minutes or until you start to see the golden dough, We take out and reserve.

We peel the shallots, add them to our 24cm Professional frying pan . Heat the olive oil, add the shallots and chopped garlic along with the syrup. Saute over low heat until softened.

We fill each tartlet with 1 shallot, garlic, a cherry tomato, chopped olives and We cover with some oil from the shallots.

We bake about 5-10 minutes.

We take it out, add one or two anchovies to each tartlet, decorate with our favorite aromatics and serve.

Photographs and recipe by Raquel .