So after my somewhat haphazard start to this Recipe Card Challenge, the subsequent recipe attempts have been better thought out. When an evening presented itself where we would be having a couple of friends over for dinner, I thought it would make the perfect opportunity for some culinary guinea-pigging! And as I had a day of shopping planned with Mistress, I knew it would have to be something quick so I chose this tart as a starter. (The rest of the meal will come in a separate post.)
I used ready-rolled pastry and had mistakenly bought sardines in tomato sauce, instead of in oil, but it turned out well anyway. Easy, quick and full of flavour.
Sardine & Tomato Tart
(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)
· 1 sheet of ready-rolled shortcrust pastry, thawed
· 300g tinned crushed tomatoes
· 1 tbs olive oil
· 2 garlic cloves, crushed
· pinch each of salt and sugar
· ½ tsp dried mixed herbs
· handful of pitted black olives
· 1 tbs salted capers, rinsed
- Prick pastry all over with a fork and refrigerate for 30 minutes to prevent shrinkage when baking.
- In the meantime combine tomatoes, oil, garlic, salt, sugar and herbs in a medium saucepan over medium heat and simmer for 20 minutes until thickened. Allow to cool slightly and preheat oven to 200°C.
- Spread thickened tomato over the pastry base and arrange sardines on top in a criss-cross pattern.
- Stud each diamond section with an olive, scatter with capers and bake for 20-25 minutes until golden.