*To prepare the tapenade:
1 Mix all ingredients in the food processor, then taste to check the seasoning, then put in tightly closed jars in the refrigerator.
For the tart:
2 Sweat the sliced onions in olive oil, add salt, spices and water to cover, cook gently covered for 20 minutes then uncovered for 5 minutes until liquid evaporates.
3 Spread the pricked pastry flat, spread tapenade on it, add the drained onions (really pressing to avoid soaking the pastry).
4 Then arrange the fresh sardines in a rosette pattern, black olives and tomato slices arranged on each sardine.
5 Place in the middle of a preheated hot oven for 15/20 minutes at 220°C (430°F) (gas mark 7).
6 At the end of cooking add fresh chopped basil.
7 Serve hot, with a small salad.
A delight, it's sardine season!
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