Use the best canned sardines - premium French,Spanish or Portuguese brands - and serve with a green leaf and herb salad.
400g puff or shortcrust pastry,thawed
400g tinned tomatoes,chopped
1 tbsp olive oil
2 garlic cloves,crushed
pinch of salt
pinch of sugar
½ tsp dried oregano
400g sardines in oil
handful of black nicoise olives
1 tbsp salted capers,rinsed
1 tbsp thyme leaves
Roll out the pastry on a lightly floured board and trim to a 25cm circle or square. Prick well and refrigerate for 30 minutes to prevent shrinkage.
Preheat the oven to 200C. In a saucepan,combine the tomatoes,olive oil,garlic,salt,sugar and oregano and simmer for 20 mins until you have a thickened paste. Allow to cool slightly.
Spread the tomato on the pastry base and arrange the sardines on top,in either a pinwheel or a criss-cross pattern.
Scatter with olives,capers and thyme and drizzle with a little of the sardine oil. Bake for 20-25 mins or until the tart is golden.
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