Hello! We're still in full Christmas spirit mode! We love this time of year, but we love these tartlets even more. We've also added black garlic honey, which gives them a delicious touch of sweetness. Ready? Let's get started!
30 min
4 pax
Easy
We peel the garlic cloves and chop them into small dice.
We finely chop the anchovies.
We do the same with the chives.
Let's make the Spring Violet Garlic Cream: in a saucepan over medium heat, add a splash of oil along with the garlic and anchovies.
When they start to turn golden brown, add the cream and chives. Wait for it to thicken and remove from the heat.
FINISHED DISH:
We fill the tartlets with the cheesecake cream and, on top of this, we place a little black garlic honey.
On top, we add a little Garlic Cream and Salmon Roe.
In the center of a flat plate we will place some Escarole, dressed with Oil and Salt, and sprinkle Chives on top.
We'll place the tartlets around it and that's it!
_Miguel Ángel Mateos:
– We can also season the escarole with a little finely chopped garlic to give our dish a more intense flavor.
– The Torta-type cheese cream can be substituted with a softer spreadable cheese, although the texture of the dish will change.
