Puff pastry tartlets with goat cheese, apricots, nuts and Zarotti anchovy cream



Roll out the puff pastry and with the help of a square pastry cutter (or just with a knife) make some squares of about 5 cm each side. Brush them with the lightly beaten egg and lightly salt the surface with a pinch of salt. Cook in the oven at 180 degrees for about 10/15 minutes until they are well cooked and golden. Leave them to cool completely.
Meanwhile, mix the goat’s cheese to make it creamy and add the chopped chives. Chop the dried apricots and macadamia nuts
Dilute the anchovy cream with balsamic vinegar in a bowl and go on to start assembling the tartlets.
Use a pastry bag to position the goat’s cheese on the pastry squares, then sprinkle the apricots and crushed macadamia nuts over the cheese.
Finish with some chives and the prepared anchovy cream.

For more info visit blog: Il Gatto Ghiotto

To serve

Decorate the tartlets as you prefer with edible flowers and serve.