Caramelized Shallot & Anchovy Tartlets
Use canned anchovies and jarred shallots atop crisp phyllo shells.
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1 sheet phyllo pastry, cut into small squares
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1 sheet phyllo pastry, cut into small squares
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2 tbsp olive oil
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1 cup jarred shallots, finely chopped
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4 anchovy fillets, minced
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1 tbsp balsamic vinegar
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½ tsp fresh thyme leaves
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¼ cup Parmesan cheese, grated
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Salt & pepper
Instructions:
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Preheat oven to 375°F (190°C).
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Prepare the phyllo shells: Lightly brush phyllo squares with olive oil and press into a mini muffin tin to form small tartlet shells. Bake for 5-7 minutes until crisp.
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Caramelize the shallots: In a pan, heat olive oil and sauté shallots until golden and soft. Add balsamic vinegar and thyme, cooking for another 2 minutes.
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Add anchovies: Stir in minced anchovies and cook for 1 minute until well combined.
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Fill the tartlets: Spoon the shallot-anchovy mixture into the phyllo shells. Sprinkle with Parmesan cheese.
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Bake briefly: Return to the oven for 3-5 minutes until cheese is melted.
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Serve & enjoy: Garnish with extra thyme and serve warm.