Anchovy tart: light and crispy

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Here is the delicious thin anchovy tart, easy to make, crispy and light.

Ingredients for 4 persons :

For the anchovy sauce:

Thin anchovy tarts

For the sauce, take the butter out of the refrigerator 30 minutes before using it so that it softens.

Cut the candied tomatoes into pieces.
Cut the reblochon into thin slices.
Cut out puff pastry discs about 12 cm in diameter. Prick them with a fork.
Beat the egg into an omelet, brush the edges of the dough with a brush. On each disc, divide 6 marinated anchovy fillets drained on top, in the shape of a star. Arrange a few pieces of candied tomatoes and a few slices of reblochon.
Reserve in the fridge for 15 minutes.

Meanwhile, prepare the anchovy sauce:

Mix the anchovy fillets.
Place the butter in a bowl, work with a fork until a consistency resembling that of an ointment.
Incorporate the mixed anchovy fillets.
Pour the fish stock into a saucepan, bring to a boil and reduce slightly.
Add the cream, reduce again then incorporate the very cold anchovy butter, season with pepper. Keep warm.

Preheat the oven to 200 ° C (th. 7).