8 Rounds puff pastry; 2mm
-thick and 10 cm
; in diameter
1 c Italian-style tomato sauce;
-(tomato coulis) ,
; about
2 tb Olive oil
1 Anchovy fillet; finely
-chopped
3 Black olives; pitted and
-chopped
Freshly ground black pepper
30 g Fresh salmon; thinly sliced
; (about 5mm thick) ,
; about
1 sm Sprig lemon thyme finely
-chopped
Salt
15 Green olives; finely chopped
-,
; about
A few sprigs of chervil
Place rounds of puff pastry on an oven sheet.
In a small bowl mix tomato sauce with 1 tsp olive oil, the chopped anchovy
fillet and the black olives and season with black pepper. Thinly spread a
little of this tomato preparation in the centre of each pastry round,
leaving a margin of about 1 cm at the edge. Bake pastry rounds in a hot
oven until done. This takes about 15 mins.
Meanwhile, coat salmon with 1 tbsp olive oil and lemon thyme and season
with salt and pepper. Gently place salmon slices onto cooked pastry rounds
to garnish each attractively. Brush the sides of the pastry with the
remaining olive oil. Place tartlets in oven for a few minutes until salmon
just starts to change colour. Serve sprinkled with chopped olives and a few
sprigs of chervil.
Yields
1 servings