Mini-Pizzas with Herb Tomatoes

Ingredients

• 4 egg or cherry tomatoes
• 3 tbsp olive oil
• 2 cloves garlic
• Salt
• freshly ground pepper
• 1-2 tsp fresh thyme leaves
• 2 Bay leaves
• puff pastry
• 300 g onions
• 2 tbsp sherry vinegar
• 60 g anchovy fillets
• 100 g freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 160°C (E), level 3 (G) or 150°C (U). Score tomatoes crosswise, blanch in boiling water for 1 minute, cool, peel and halve lengthwise. Remove stems and seeds. Brush a baking dish with 1 tbsp olive oil. Place tomato halves cut side down. Peel garlic and slice thinly. Sprinkle tomatoes with garlic, salt and pepper. Distribute thyme and bay leaves on top. Drizzle with 1 tbsp olive oil. Bake for 1 hour on the middle rack. Remove bay leaves.

2. 2.

   Let puff pastry thaw. Raise oven to 200°C (E), level 4 (G) or 180°C (U). Peel onions and cut into thin slivers. Heat remaining olive oil in a pan and sauté onions until translucent. Deglaze with vinegar and set aside to cool. Rinse anchovies and pat dry.

3. 3.

   Cut puff pastry sheets into squares, then diagonally into triangles. Prick each triangle several times with a fork. Place on a parchment-lined baking sheet and bake for 12-15 minutes. Remove and turn on the oven grill.

4. 4.

   Distribute onions, two anchovy fillets per serving, and tomatoes over the pastry bases. Sprinkle with parmesan and grill for about 2 minutes.