Ingredients
- 12 Mini shortcrust pastry tarts
- 250 g Desalted and flaked salt cod
- 2 Garlics
- 50 ml Milk or cream
- Olive oil
SALSA UTILIZADA
Instructions
- Chop the garlic cloves and sauté in olive oil until golden brown. Add the cod and cook for about 5 minutes.
- Place everything in the blender jar, add the milk or cream, and blend until smooth.
- Put the tartlets on a baking tray, fill them with the brandade and broil for 3-4 minutes.
- Remove from the oven and serve with a teaspoon of black olive tapenade on top.