Preheat the oven to 220°C.
Peel the tomatoes, cut into quarters and scrape out the seeds. Gently flatten the tomato quarters so that they resemble petals and then season with salt. Peel the mushroooms and cut into thin slices. Place the mushrooms in a bowl and season with salt, white balsamic vinegar and olive oil.
Heat a frying pan to hot, add a little olive oil and then add the pine nuts. Stir constantly until the pine nuts are golden brown. Remove the pine nuts from the pan and place on kitchen towel to absorb any excess oil before seasoning with salt.
Cut the puff pastry into rounds and place on a baking sheet. Cover with a second baking sheet, transfer to the oven and cook for 15 minutes. Remove from the oven and allow to cool.
Preheat the grill to 230°C. Top the puff pastry discs with the marinated mushrooms and then arrange the tomato petals on top. Season with salt, pepper, olive oil and thyme flower. Place on a baking sheet and cook under the grill for 2 minutes.
Place the parsley and the rocket in a food processor. Add olive oil and 50ml water. Blitz to a puree and then season with salt.
Remove the puff pastry tartlets from the grill and then arrange the anchovy fillets on top of the tomatoes. Sprinkle each tartlet with pine nuts and fresh parmesan shavings and finish with the parsley and rocket sauce.
«Try making the rocket sauce using basil instead of parsley.»