Instructions: A day in advance of preparing this dish, marinate shrimp in a mixture of 4 cloves crushed garlic, black pepper, 1/2 cup olive oil and 1 pinch of saffron. Refrigerate overnight.

To prepare the marmalade, peel onions and cut them in half and slice thin.

In a saucepan over low heat with 2 tablespoons of oil, cook the onions until transparent.

Drain the tomatoes, remove the seeds, chop roughly and add to the onions.

Add chopped anchovies, chopped olives and thyme, cook for 3 hours on very low heat, stirring often.

Meanwhile cut out 6 rounds of puff pastry about 3 1/2 inches in diameter.

Place on a baking sheet cover with a second sheet, and bake in the oven for 6 minutes at 350 degrees.

Prepare the frisee by cutting off the green of the lettuce, use only the white part only. Chop frisee and wash well, reserve.

In a large saute pan over medium-high heat, heat 1/4 cup olive until hot, and cook shrimp until pink and curled.

Set the tomato marmalade on top of each tart round and warm in the oven for 5 minutes. Season the frisee with a little olive oil, salt and pepper. Take the tart out of the oven and set on a plate, dress some frisee on top of the tart and cover with shrimp. Garnish with the mache lettuce leaves.

Drizzle olive oil around the tart and serve.

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