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Sardine and tomato tart

Jill Dupleix
Jill Dupleix

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Sardine and tomato tart.
Sardine and tomato tart.Quentin Jones

Use the best canned sardines - premium French, Spanish or Portuguese brands - and serve with a green leaf and herb salad.

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Ingredients

  • 400g puff or shortcrust pastry, thawed 

  • 400g tinned tomatoes, chopped

  • 1 tbsp olive oil

  • 2 garlic cloves, crushed

  • pinch of salt

  • pinch of sugar

  • ½ tsp dried oregano

  • 400g sardines in oil

  • handful of black nicoise olives

  • 1 tbsp salted capers, rinsed

  • 1 tbsp thyme leaves

Method

  1. Roll out the pastry on a lightly floured board and trim to a 25cm circle or square. Prick well and refrigerate for 30 minutes to prevent shrinkage.

    Preheat the oven to 200C. In a saucepan, combine the tomatoes, olive oil, garlic, salt, sugar and oregano and simmer for 20 mins until you have a thickened paste. Allow to cool slightly.

    Spread the tomato on the pastry base and arrange the sardines on top, in either a pinwheel or a criss-cross pattern.

    Scatter with olives, capers and thyme and drizzle with a little of the sardine oil. Bake for 20-25 mins or until the tart is golden.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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Original URL: https://www.smh.com.au/goodfood/recipes/sardine-and-tomato-tart-20111019-29v6n.html