Name: Olive Tartlets with Tomato
Prep time: 35 min
Yield: 6
Cuisine: Internacional
Ingredients: 225 grams puff pastry; 100 grams black olives; 2 tablespoons capers; 1/2 cloves garlic; 1/4 cups olive oil; 1 teaspoon lime juice; 1 teaspoon Dijon mustard; 1/2 teaspoons parsley, chopped; 1/4 cups Manchego cheese, grated; 8 cherry tomatoes, sliced; 6 leaves basil; 4 anchovy

Preparation

35 mins

Medium

Preheat the oven to 220ºC. Roll out the puff pastry until thin, prick it all over with a fork. Cut out rounds with a diameter of 6 cm and place them on a greased baking tray, cover the rounds with parchment paper and place another baking tray on top, so that the rounds do not puff up too much while baking. Bake for 12 minutes until golden brown and remove the parchment paper and the tray. Let cool. Separately, finely chop the olives, capers, garlic, and anchovies; this can be done with a food processor. Add oil, lemon juice, mustard, and parsley, taste it, and if necessary, add sea salt.