Salty Anchovy and mushroom tarts
Anchovy and mushroom tarts
Okay guys! So my friend and I were feeling experimental one day and we came up with these little guys! Anchovy and mushroom tarts! A strange and yet tasty combination. Beware; it is very salty, in manner of a much overpowering anchovy taste. However after giving my ‘salt’ tastebuds a workout, I decided this little recipe did have a place in the bookshelf for anchovy lovers around!
FACT FILE: Anchovies are tiny silver fish that are belong to the herring family. They are sold both whole, and more commonly, filleted and packed in oil (olive oil is best). The most popular and tasty are the ones in olive oil and salt. Generally the oil in which the anchovies are packed should be discarded unless a recipe specifies its use, as usually the oil is too salty and fishy to be used.
Anchovy and mushroom tarts
Ingredients: 1 sheet of puff pastry (cut into 6 rectangles), a handful of baby rocket leaves, 12 anchovy fillets, 4 mushrooms slices, extra virgin olive oil to drizzle and grated parmesan to serve
Steps: Preheat the oven to 200 degrees Celsius. Place the puff pastry onto baking trays lined with baking paper. Place rocket leaves onto pastry and then top with slices of mushroom. Place anchovy slices on top of the mushroom, drizzle in a little olive oil and then bake in preheated oven for 12-15 minutes or until golden. Top with grated parmesan and serve hot!
Makes 6
