Food recipes

Anchovy tart: light and crispy

Anchovy tart: light and crispy

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Here is the delicious thin anchovy tart, easy to make, crispy and light.

Ingredients for 4 persons :

  • 8 petals of candied tomatoes
  • 80 g of reblochon
  • 250 g puff pastry
  • 1 egg
  • 24 anchovy fillets in oil
  • 4 sprigs of fresh thyme

For the anchovy sauce:

  • 80 g unsalted butter
  • 6 anchovy fillets in oil
  • 10 cl of fish stock
  • 5 cl of liquid cream (30% M.F.)
  • Freshly ground pepper

Thin anchovy tarts

For the sauce, take the butter out of the refrigerator 30 minutes before using it so that it softens.

  • Cut the candied tomatoes into pieces.
  • Cut the reblochon into thin slices.
  • Cut out puff pastry discs about 12 cm in diameter. Prick them with a fork.
  • Beat the egg into an omelet, brush the edges of the dough with a brush. On each disc, divide 6 marinated anchovy fillets drained on top, in the shape of a star. Arrange a few pieces of candied tomatoes and a few slices of reblochon.
  • Reserve in the fridge for 15 minutes.

Meanwhile, prepare the anchovy sauce:

  • Mix the anchovy fillets.
  • Place the butter in a bowl, work with a fork until a consistency resembling that of an ointment.
  • Incorporate the mixed anchovy fillets.
  • Pour the fish stock into a saucepan, bring to a boil and reduce slightly.
  • Add the cream, reduce again then incorporate the very cold anchovy butter, season with pepper. Keep warm.

Preheat the oven to 200 ° C (th. 7).

  • Bake the anchovy tarts and cook for 15 minutes.
  • Place the pies on plates with the sauce, garnish with thyme twigs.

Recipe: A. Beauvais, Photo: F. Hamel

Video: pissaladiere (August 2022).