Tartlets With Fresh Tomatoes

Preparation:

Preparation: Blanch the tomatoes, cool them under cold running water, peel them and cut them into thick slices. Heat the oil in a large pan and brown the tomato slices for one or two minutes on each side, until they are golden brown. Salt and pepper them, leave them to cool on a plate. In the meantime, heat the oven to 170 degrees (thermostat 5). Drain the anchovy fillets and cut them in half lengthwise. Cut the olives in half and pit them. Beat the yolk with a fork. Distribute the tomato slices on the tarts, sprinkle them with Parmesan and oregano, decorate them with the anchovies and olives. Brush the edge of the tarts with the egg yolk, place them on the oven plate. Bake them for fifteen minutes, until they are golden brown on the edges. Arrange them on a serving plate and serve hot.