FRIJE

Name: Thin sardine tart
Prep time: 105 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 6 tomato; 12 tablespoon of olive oil; 2 onion; 1 shallot; 10 g of butter; 1 stalk of thyme; 4 anchovy; 10 cl of thick sour cream; 16 canned sardine; 20 g of mustard; 50 g of Greek-style black olive; 50 g of parmesan; 8 leaf of fresh basil; 3 garlic clove; 400 g of pure butter puff pastry; salt (according to taste); pepper (according to taste)

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Thin sardine tart

Public

Course: Main course

Preparation time: 105 minutes

Cooking time: 20 minutes

Cost per serving: 2,76 €

Energy: 1125 kcal / serving

Instructions

1. Peel the tomatoes, cut them into quarters, remove the seeds. Arrange them in a baking dish without overlapping, season them and drizzle with olive oil. Bake the dish for 1 to 1.5 hours (the tomatoes should be confit). Meanwhile, peel and chop the onions and shallot. In a pan, heat the butter and 1 tablespoon of olive oil, add the thyme. Add two confit tomatoes and the anchovy fillets previously cut into small pieces. Pour in the cream. Season with pepper and cook over low heat until the cream has evaporated. Let it cool and remove the thyme. Preheat the oven to 190 °C (375 °F). Prepare the basil oil: Wash the basil. Peel, remove the germ, and wash the garlic. Place the basil, garlic, and olive oil in a blender. Season and blend. Prepare the thin tart: Roll out the puff pastry, cover it with mustard and anchovy paste up to one centimeter from the edges. Brush this remaining centimeter with basil oil. Place the sardine fillets, remaining dried tomatoes, and olives on the tart in a harmonious way. Bake for 15 to 20 minutes. Serve immediately, sprinkled with Parmesan shavings.