Sardine and Black Olive Tart

This typical southern France savoury tart really makes you feel like you are on holiday even if you’re just sitting at home in your back garden. It can be made with either little fresh sardines or I like sometimes like to use marinated anchovies if the only sardines I can find are too large.

I like to make my own very simple wholemeal flour shortcrust pastry but if you haven’t got time or just simply can’t be bothered a bought shortcrust would work equally as well.

Ingredients

for the pastry

250g of wholemeal flour
100g of cold butter
1 whole egg + 1 egg yolk
pinch of salt

for the filling

1kg of finely minced onions
400g fresh sardine fillets
aprox 30 pitted black olives
25g of capers
2 crushed garlic cloves
olive oil
1 tbsp of dried mixed herbs
Salt and pepper
1 tsp of caster sugar

Method

for the pastry

To make the pastry simply place all the ingredients into a food processor and mix until a dough is formed, you may need to add a tiny bit of water if the pastry isn’t going together. Wrap in cling film and chill until ready to use.

for the filling

Put 4 tablespoons of olive oil into a large frying pan with the onions, garlic, dried herbs, a pinch of salt and pepper and the sugar. Mix well, cover and cook over a medium heat for about 30 minutes stirring occasionally until the onions are translucent but not yet caramelised.
Whilst the onions are sweating chop finely 50g of the sardines with the capers then mix into the cooked onions.
Roll the pastry to fit the tart tin and spread the onion mixture and the olives over the base then top with the sardines.
Bake in a 200°C pre heated oven for about half an hour until the pastry is golden and the sardines are starting to get crispy.

Sardine and Black Olive Tart

Ingredients

Method

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