Caramelized Shallot & Anchovy Tartlets
Canned anchovies, jarred shallots, and crisp phyllo shells.
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1 jar (8 oz) shallots, drained and finely chopped
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1 jar (8 oz) shallots, drained and finely chopped
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1 can (2 oz) anchovy fillets, drained and minced
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6 crisp phyllo shells
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1 tbsp olive oil
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½ tsp honey or balsamic glaze (optional)
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Fresh black pepper, to taste
Instructions:
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Caramelize the shallots: Heat olive oil in a pan over medium heat. Add jarred shallots and sauté for 5–7 minutes until golden and slightly caramelized.
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Incorporate anchovies: Stir in minced anchovy fillets, cooking for another 2 minutes to meld the flavors.
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Add balance: If desired, drizzle honey or balsamic glaze for a touch of sweetness to contrast the salty anchovies.
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Fill the phyllo shells: Spoon the shallot and anchovy mixture into crisp phyllo shells, evenly distributing the filling.
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Finish & serve: Top with freshly cracked black pepper and serve warm.
