Red pepper, leek, anchovy and cream cheese tarts

Name: Red pepper, leek, anchovy and cream cheese tarts (Queso, anchoa, pimiento y puerro sobre hojaldre)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 4 x 10 cm (4-inch) squares of puff pastry, cooked; 4 anchovy fillets, drained of oil; 1 leek, white portion only; ½ small red pepper, roasted, peeled and cut into 4 equal strips; 100 g (3½ oz) cream cheese

Queso, anchoa, pimiento y puerro sobre hojaldre

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This two-bite size tapa is quick to make as well as to consume, yet the pastry case makes it satisfyingly filling. The quantity of anchovy or red pepper can be increased according to your taste.

Ingredients

1 leek, white portion only
4 anchovy fillets, drained of oil
½ small red pepper, roasted, peeled an

Europe
Spain
La Rioja
Salamanca
Fish course
Pescatarian
Mediterranean
Pie

Method

Cut the leek in half lengthways and cook it in boiling water until just tender. Drain and cut each half in half again lengthways.
Place 1 anchovy and 1 small strip of red pepper on each puff pastry square, then spread carefully with a quarter of the cream cheese. Top with a piece of the white leek.
Place under a grill for just long enough to heat thro