Name: Tomato, aubergine, anchovy and pine nut tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 15 servings
Cuisine: Accompaniment
Ingredients: 1 puff pastry ready-rolled; 2 aubergines sliced; olive oil for frying; 1 eggs for egg wash; 2 tomatoes sliced; 15 anchovy fillets in oil; lemon zest only; 1/4 cup pine nuts toasted; 1 handful fresh parsley; olive oil to drizzle

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Ingredients (10)

1	puff pastry — ready-rolled
2	aubergines — sliced
	olive oil — for frying
1	eggs — for egg wash
2	tomatoes — sliced
15	anchovy fillets — in oil
	lemon — zest only
1/4 cup	pine nuts — toasted
1 handful	fresh parsley
	olive oil — to drizzle

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Method:

Preheat your oven to 200°C.

Using your 7cm cookie cutter, cut out your tartlet rounds.
Place on a silpat mat (non-stick baking mat) or greasproof paper on a baking tray and place into the fridge to cool.

Heat your pan and drizzle with olive oil. Fry the aubergine rounds until just cooked and lightly golden. Remove from the pan and set aside to cool.

Remove your pastry rounds from the fridge and brush lightly with egg wash. Top each with one slice of aubergine and a slice of tomato on top of that. Season with salt and pepper.

Pop into the oven for 25-30 minutes until golden brown and risen. Remove and top each with an anchovy fillet, some lemon zest, a drizzle of olive oil and a few leaves of fresh parsley.

Serve immediately.

Recipe reprinted with permission of Tanya De Nobrega.