Recipe: My Fresh Sardine Tart

Name: Ma tarte aux sardines fraîches
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 portions
Ingredients: 1 rouleau de pâte feuilletée pur beurre "bio"18 petites sardines fraîches désarêtées ,600 g d'oignons jaunes,2 tomates de jardin bien fermes et mondées ,Tapenade noire :1 cuiller a soupe de raz-el-hanout,20 g d'herbes de Provence"bio",2 cuillers à soupe de Nuoc-mam,SelPiment de Cayenne, ou piment d'Espelette,Huile d'oliveUn peu d'eauBasilic frais.Tapenade :Pour 400 g,125 gr d'olives noires "bios"dénoyautées,50 g de filets d'anchois allongés,50 g de thon entier à l'huile,100 g de câpres,1/2 c à soupe de moutarde,un peu de sel, poivre,2.5 cl de Cognac,10 cl d'huile d'olive,piment doux

By Martine17 ★ ★ ★ ★ ★ 5/5 (4 reviews) Starters

Prep 15 min

Cook 20 min

Total 35 min

Servings 6 serv.

Ingredients for 6 servings

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

Black Tapenade:

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

SaltCayenne pepper or Espelette pepperOlive oil

A little water

Fresh basil.Tapenade:

For 400 g
125 g "organic" pitted black olives
50 g anchovy fillets
50 g canned tuna in oil
100 g capers
1/2 tablespoon mustard
a little salt, pepper
2.5 cl Cognac
10 cl olive oil
sweet pepper

Step-by-step directions

*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 (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!

Câpres Anchois Sardines