Sardine and tomato tart

Name: Sardine and tomato tart
Cook time: 30 min
Yield: 4
Cuisine: French
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

Jill Dupleix

February 17, 2023

Time:< 30 minsServes:4

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

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

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.