Small pastries to tomato tartare

00528 CAKES with TARTAR SAUCE and tomatoes INGREDIENTS for 4 PEOPLE 1 kg firm tomatoes, anchovy fillets, 8 1 shallot, 1 clove of garlic, 1 teaspoon thyme, 1 tablespoon oregano, 8 sheets of phyllo dough, 12 cl of olive oil, 4 cl vinegar, balsamic vinegar, salt and pepper.

For decoration: black olives, basil leaves.

Dip the tomatoes for one minute in boiling water, then sbucciateli, cut them in half and mash to remove the seeds and the vegetation water.

Grind the pulp.

Rinse and chop the anchovies.

Peel and chop the shallots and garlic.

In a bowl pour the tomatoes, shallots, garlic, anchovies, thyme, oregano, olive oil, vinegar, salt and pepper.

Mix well.

Turn on the oven to 210° Crop from the dough 4 to 16 cm in diameter and 4 other of 10 cm of diameter.

Wet your hair with water.

Cover 4 moulds of 12 cm in diameter with discs of dough.

Pleated borders irregularly.

Spread the tomato tartare and bake in hot oven for 10 minutes.

Garnish the cakes with olives and basil leaves.

Sprayed the collection with a little balsamic vinegar.

Cover with small disks of pasta and finish cooking it in the oven for 3 minutes.

Serve immediately.