Saltcod Tartlets with Fresh Tomato Sauce

For the Saltcod Purée, soak a piece of saltcod in fresh water, changing the water every half-day for 24 to 48 hours, depending how salty you like the dish. I prefer it with a pronounced salt flavour. Cook the saltcod in a court-bouillon for 25 minutes. As it cools remove the flesh. Heat up some olive oil in a pot and gently fry the saltcod with the crushed garlic, stirring with a wooden spoon to crush the cod. Once the saltcod starts to form a purée add the mashed potato in about one-half proportion to the saltcod. Add some milk and continue to stir, drizzling in sufficient olive oil to make a purée. Season to taste with lemon juice and cracked pepper. Remove from the heat and set aside until ready to use.