Fresh tomato tartlets
Instructions
Blanched tomatoes, raffreddateli under cold running water, Peel and cut them into thick slices heat oil in a large frying pan and saucepan, heat the tomato slices for a minute or two on each side, until golden brown.
Add salt, pepatele, let them cool on a plate.
Meanwhile, heat the oven to 170 degrees (5 thermostat).
Drained anchovy fillets and cut them in half lengthwise.
Cut into two olives and cherries.
Beat the egg yolk with a fork.
Spread the tomato slices on the tarts, sprinkle Parmesan cheese and oregano, decoratele with anchovies and olives.
Brush the edges of brownie mix with egg yolk, posatele on the plate of the oven.
Cook for 15 minutes, until browned on the edges.
Arrange on a serving platter and serve hot.
Ingredients and dosing for 6 persons
- 6 tomatoes
- 12 anchovy fillets in olive oil
- 24 black olives
- 6 pate brisée dough baked tartlets of 10 cm
- 3 tablespoons of grated parmesan cheese
- 3/4 tablespoon of dry oregano
- 1 egg yolk
- 3 tablespoons of olive oil
- Salt
- Pepper