Mini tartlets with onions and pissaladière anchovies #healthyfood #dietketo #breakfast #food

I truly prefer to reinterpret plans in " smaller than normal " form for aperitif or smorgasbord supper (on the off chance that you pursue this blog for the most part you know it ;- ) and thinking about that in summer I can't help suspecting that the chances to take the hors d'oeuvre in the organization duplicate, I propose another formula rendition "scaled down" to impart to your companions.

This time it is consequently the turn of the Pissaladière to be "scaled down".

The exemplary pissaladière is the size of a pizza and it is a Provençal variation with onions and anchovies that I love.

It is additionally found in Italy, in Liguria, with the name "piscialandrea" and tomatoes notwithstanding the French adaptation.

In my variant, the Provençal pissaladière crossed with a fine mustard tart , to turn into a unique and delectable aperitif chomp , serving warm or tepid, just as cold.

In every one of the three cases, these mustard smaller than normal pissaladières (or scaled down tartlets with onions and anchovies pissaladière style on the off chance that you like) stay scrumptious and gourmet and I envision them well to be tasted during the great little aperitifs that you will compose during your present or future occasions :)

I had envisioned these smaller than usual pissaladières for the Amora organizer of 750 grams, and from that point forward I don't leave it: they rush to get ready, and - as I said above - have the tremendous bit of leeway of having the option to be tasted hot or warm, yet additionally cold .

Mini tartlets with onions and pissaladière anchovies #healthyfood #dietketo #breakfast #food

Also try our recipe Whole30 Paleo Breakfast Stuffed Sweet Potatoes #healthyfood #dietketo #breakfast #food

INGREDIENTS (for about 27 mini-tartlets)

(for garnish)
3 large onions (about 400 g)
2 spoonful of olive oil
1 tablespoon of caster sugar
20 g anchovy fillets in oil (+ 14 anchovy fillets for finishing)
(for mini-tarts)
1 disc of puff pastry pre-spread (235 g)
Mustard (medium or strong, according to taste)
7 pitted black olives

PREPARATION

Preheat oven to 180 ° (rotating heat).
Cut the 20 g anchovy fillets into pieces after draining, set aside.
Peel the onions, chop them finely.
Heat the olive oil in a non-stick frying pan, add the chopped onions and the sugar, lower the heat and leave for 5 minutes. Add the pieces of anchovy fillets, stir, continue cooking for another 5 minutes, until the onions are candied and translucent: in all you will need about 10 minutes of cooking. Once the onions are set aside, remove the pan from the heat.
With a 6 cm diameter cookie cutter, cut mini-discs into the puff pastry.
Spread a sheet of parchment paper over the baking sheet, place the mini dough discs on it, then brush the surface with the mustard.
Divide the candied onion on the mini-dough disc. Finish with ½ anchovy filet and ¼ black olive on each mini-tartlet.
Bake and cook mini-tarts 10 to 15 minutes.
Enjoy them hot, lukewarm or cold. Sprinkle the surface with fresh thyme or herbes de Provence.