Anchovy Barquettes

Jan 14, 2020January 14, 20200 40

1 hour

10 min

Easy

	1 tablespoon olive oil
	1 clove garlic, finely chopped
	1 onion, finely chopped
	2 tablespoons concentrated tomato purée
	2 tablespoons capers
	6 canned anchovy fillets, drained and chopped
	35-50 Pâte Brisée barquette cases stoned black olives, quartered, to garnish

Servings Per Recipe

Calories

141

Carbs

30g

Fat

Protein

1.	Heat the olive oil in a small saucepan. Add the garlicand onion and cook over a low heat, stirring occasionally, for 5 minutes until softened
2.	Stir in the tomato purée, cook for a few minutes more and then remove from the heat.
3.	Stir in the capers and anchovies. To serve, fill the pastry cases with the mixture and garnish with the olives.