Stuffed cupcakes

Preparation:

Preparation: Sift the flour into a large bowl, add a pinch of salt, the egg yolk, 100 g of diced butter, the yoghurt and the lightly beaten egg white, then mix everything well until you obtain a smooth and homogeneous. Gather it into a ball and let it rest in the refrigerator, covered, for half an hour. Melt a knob of butter in a saucepan and brown the chopped onion, the crushed garlic cloves and the pepper, peeled and cut into strips, over moderate heat for 5-6 minutes. Stir and continue cooking for 10 minutes, then raise the heat, let the mixture thicken for a couple of minutes, finally add the aromatic herbs, season with salt and pepper and remove from the heat. Roll out the dough on a floured surface, obtaining a thin sheet, divide it into six equal parts and cover the bottom and edges of six small individual baking trays with butter. Prick the dough with the prongs of a fork and cook the cakes until white, in the hot oven (200 degrees) for 10 minutes. After this time, remove the cakes from the oven and fill them with the sautéed pepper, divided into equal parts. Cover it with the tomatoes, peeled and cut into thin slices, sprinkle everything with the grated Gruyere, finally decorate with the anchovies and black olives. Put the cakes back in the oven (180 degrees) and let them cook for another 25 minutes. Serve them warm.