Smoked Anchovy and Bitter Greens Tartlets with Balsamic Glaze

Instructions

1. 1

   Make the tartlet dough: Combine flour and cold butter in a mixing bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~15 min
2. 2

   Preheat oven to 375°F (190°C). Roll out dough and line 12 tartlet pans. Prick bottoms with a fork and bake for 15-20 minutes until lightly golden. Let cool slightly.

   ~35 min
3. 3

   Prepare the filling: Finely chop smoked anchovies. Mince garlic and shallot. In a frying pan, sauté garlic and shallot until fragrant. Add chopped anchovies and cook for 2 minutes.

   ~10 min
4. 4

   Add chopped bitter greens to the pan and wilt them. Stir in heavy cream, grated Parmesan, egg yolk, and red pepper flakes. Season with salt and pepper. Cook until slightly thickened.

   ~8 min
5. 5

   Make the balsamic glaze: In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer over medium heat and cook until reduced and syrupy, about 8-10 minutes.

   ~10 min
6. 6

   Fill the pre-baked tartlet shells with the anchovy and greens mixture.

   ~5 min
7. 7

   Bake the filled tartlets for another 10-12 minutes, or until the filling is set and lightly golden.

   ~12 min
8. 8

   Drizzle each tartlet with the balsamic glaze before serving.