Name: Sardine and tomato tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 375 gram block frozen puff pastry, thawed; 400 gram can diced tomatoes; 2 clove garlic, crushed; 1 tablespoon chopped oregano, plus extra leaves to serve; 1 onion, thinly sliced; 2 110g cans sardines in oil, drained, oil reserved; 1/3 cup (40g) pitted black olives; 2 tablespoon baby capers, drained; 2 teaspoon thyme leaves

Sardine and tomato tart

Serves 6

Prep

15M

Cook

40M

Total

55M

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Ingredients

375 gram block frozen puff pastry, thawed

400 gram can diced tomatoes

2 clove garlic, crushed

1 tablespoon chopped oregano, plus extra leaves to serve

1 onion, thinly sliced

2 110g cans sardines in oil, drained, oil reserved

1/3 cup (40g) pitted black olives

2 tablespoon baby capers, drained

2 teaspoon thyme leaves

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Roll pastry into a 20cm x 30cm rectangle. Score around edge, 2cm in. Place on prepared tray. Chill for 20 minutes.

2.Meanwhile, simmer tomato, garlic and oregano in a saucepan on medium for 20 minutes, until thickened. Season. Cool slightly.

3.In a frying pan, cook onion in a little oil for 10 minutes on medium, until soft. Top pastry with tomato, onion and remaining ingredients. Drizzle with sardine oil.

4.Bake for 20-25 minutes, until puffed and golden. Scatter with extra oregano, cut and serve.

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Ingredients

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