Mediterranean tarts

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Mediterranean tarts

Mediterranean tarts

Number of tarts

500 g of pure butter puff pastry

Flour for the work surface

6 firm tomatoes

200 g salami, thinly sliced

16 drained anchovy fillets

1 handful of black olives

Black pepper with ground pepper

Olive oil

1 egg

1 sprig of fresh basil, to decorate

Preparation: 15 min
Cooking time: 20 min
Step 1
Preheat the oven to 200°C (thermostat 6-7).
Step 2
On a floured work surface, roll out the dough with a roller to a thickness of 5 mm. Cut it into 8 clear rectangles. Place them on two baking sheets lined with parchment paper, spacing them well. With a sharp knife, mark the surface of the dough so as to delimit a perimeter of about 1 cm.
Step 3
Cut the tomatoes into strips and spread them over the puff pastry, preserving the edges.
Step 4
Add the salami slices, anchovy fillets and black olives.
Step 5
Turn the pepper mill and drizzle with olive oil.
Step 6
Beat the egg with a fork with 1 tablespoon of water and brush the edges with a brush. Bake for about 20 minutes: the tarts must be golden brown. Garnish with basil and serve warm or hot.
Author's note
While remaining in the logic of a Mediterranean cuisine, you can easily vary the filling of these tarts. Start with a base of tomato sauce, pesto or tapenade, then combine the tomato slices with crumbled goat cheese or diced festa. Complete with dried tomatoes, capers, marinated artichoke slices or pine nuts. When you leave the oven, you can also decorate the tarts with a few arugula leaves.

I add my grain of salt

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