Difficulty: Easy
Plunge the tomatoes into boiling water to easily peel them. Deseed and dice them finely. Wash the chives, pat dry, and chop. Peel and chop the shallots. In a bowl, combine everything with 1 tablespoon of olive oil. Season with salt and pepper.
Cut 4 circles of 16 cm diameter for the bases and 4 smaller 10 cm diameter circles for the tops from the filo pastry. Preheat the oven to 210°C (thermostat 7). Line tartlet molds with the 16 cm bases and fill each with the tomato mixture.
Bake the tartlets for 10 minutes. Meanwhile, drain the anchovy fillets. Remove the tartlets from the oven, top each with an anchovy fillet, drizzle with balsamic vinegar, and add the 10 cm pastry tops. Return to the oven for 3 more minutes, then serve hot.
