Difficulty:[usr 1]
Plunge the tomatoes into boiling water so that you can peel them. Deseed them and cut them into small dice. Wash the chives, pat dry and chop finely. Peel the shallots and chop them. Mix everything in a bowl with a tablespoon of olive oil. Season with salt and pepper.
Take 4 circles of 16 cm in diameter for the bottoms and 4 hats of 10 cm in diameter. Preheat the oven to tea. 7 (210°C). Fill the circles with the pastry bases and each base with the tomato mixture.
Put the tartlets in the oven, cook for 10 minutes. Meanwhile, drain the anchovy fillets. Remove the tartlets from the oven, place an anchovy fillet on each of them. Drizzle with a few drops of balsamic vinegar and place the hats on top. Bake again for just 3 minutes, then serve hot.
