Name: Sardine and tomato tart
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 6
Ingredients: 375 gram frozen puff pastry, thawed; 1 tablespoon olive oil; 2 punnet cherry tomatoes; 2 clove garlic, crushed; 1 red onion, thinly sliced; 1 110g can sardines in oil, drained, oil reserved; 1/4 cup (30g) pitted black olives; 1 tablespoon capers, drained; 2 teaspoon thyme leaves

Sardine and tomato tart

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Serves 6

Prep

35M

Cook

50M

Total

1H 25M

Ingredients

375 gram frozen puff pastry, thawed

1 tablespoon olive oil

2 punnet cherry tomatoes

2 clove garlic, crushed

1 red onion, thinly sliced

1 110g can sardines in oil, drained, oil reserved

1/4 cup (30g) pitted black olives

1 tablespoon capers, drained

2 teaspoon thyme leaves

Method

1.Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with non-stick baking paper.

2.Roll out pastry into a rectangle, measuring approximately 20cm x 30cm. Transfer to prepared baking tray. Use a small paring knife to score a border around pastry, 2cm from edge. Chill pastry, 20 mins.

3.Meanwhile, heat half of oil in a saucepan on medium. Add tomatoes and garlic, cook for 2 minutes. Reduce heat to medium-low and simmer, 10 mins, until tomatoes are very soft and liquid has evaporated. Season to taste. Set aside to cool completely.

4.Heat remaining oil in a frying pan on medium. Add onion and cook, 10 mins, stirring, until very soft. Set aside.

5.Spread cooked tomatoes over pastry, taking care to keep within scored area. Top with onion. Arrange sardines over onion and scatter with olives, capers and thyme. Drizzle with reserved sardine oil. Bake tart, 30-35 minutes, until pastry is puffed and golden. Serve hot or warm.

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