My Fresh Sardine Tart golden and flaky

Name: My Fresh Sardine Tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 roll of pure butter puff pastry "organic"; 18 small fresh sardines boned; 21 oz (600 g) yellow onions; 2 firm garden tomatoes, blanched; Black Tapenade:; 1 tablespoon ras-el-hanout; 0.7 oz (20 g) Herbes de Provence "organic"; 2 tablespoons fish sauce; SaltCayenne pepper or Espelette pepperOlive oil; A little water; Fresh basil.Tapenade:; For 14 oz (400 g); 4.4 oz (125 g) "organic" pitted black olives; 1.75 oz (50 g) anchovy fillets; 1.75 oz (50 g) canned tuna in oil; 3.5 oz (100 g) capers; 1/2 tablespoon mustard; a little salt, pepper; 0.8 fl oz (2.5 cl) Cognac; 0.4 cup (10 cl) olive oil; sweet pepper

By Martine17 5/5 (4 reviews)

My Fresh Sardine Tart, express recipe — Photo : aftouch-cuisine

Prep 15 min

Cook 20 min

Total 35 min

Servings 6 serv.

Fresh sardines are best bought at the market during peak season. This tart keeps it simple: puff pastry, tapenade, caramelized onions, sardines fanned on top, firm tomatoes. Prep 25 min, bake 20 min at high heat.

Ingredients for 6 servings

Adjust for

servings

1 roll of pure butter puff pastry "organic"
18 small fresh sardines boned
21 oz (600 g) yellow onions
2 firm garden tomatoes, blanched

Black Tapenade:

1 tablespoon ras-el-hanout
0.7 oz (20 g) Herbes de Provence "organic"
2 tablespoons fish sauce

SaltCayenne pepper or Espelette pepperOlive oil

A little water

Fresh basil.Tapenade:

For 14 oz (400 g)
4.4 oz (125 g) "organic" pitted black olives
1.75 oz (50 g) anchovy fillets
1.75 oz (50 g) canned tuna in oil
3.5 oz (100 g) capers
1/2 tablespoon mustard
a little salt, pepper
0.8 fl oz (2.5 cl) Cognac
0.4 cup (10 cl) olive oil
sweet pepper

Step-by-step recipe

*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 430°F (220°C) (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!

A chef's advice

In Galicia, the sardine empanada uses pre-caramelized onions drained thoroughly before spreading, never raw vegetables on the dough. Same principle here: cook your onions low and slow, then drain them well to protect the pastry from soaking. That one step separates a crisp tart from a soggy one.