Epicure Recipe Card #22: Sardine & Tomato Tart

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

  1. Prick pastry all over with a fork and refrigerate for 30 minutes to prevent shrinkage when baking.
  2. 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.
  3. Spread thickened tomato over the pastry base and arrange sardines on top in a criss-cross pattern.
  4. Stud each diamond section with an olive, scatter with capers and bake for 20-25 minutes until golden. 
happy cooking!


  1. beautiful presentation! i used to love sardines, but now kind of put off by all the guts and stuff inside. Maybe I should give this recipe a try too.

  2. Recipe card challenge.... I like!!!!!!!

  3. I love the sardine and tomato combination - I also love your recipes - keep on cooking Rita! Enjoying every post.

  4. Can I just say I love your recipe card challenge at the moment? I LOVE sardines, I might get some for dinner this week...

  5. What a quick and easy version of pissaladerie. I like this idea of the recipe card challenge too :)

  6. Looks cooL! I would never have thought to use sardines with puff pastry but very inventive! !

  7. i think your version looks better than the one on the card!

  8. Yes, your effort looks more like a proper pissaladiere than the recipe card. Anchovies would also be good if you don't like the fish insides, but then you'd also have to like anchovies!

  9. Looks good! Glad that the sardines in tomato sauce worked out.

  10. That looks lovely-like a pissaladiere! :D I love the diamond shapes and I agree, it looks more appealing than the one on the card :)

  11. hehe very artistic pizza!! looks 100x more interesting than our pizza hut pizza

  12. I haven't had sardines in AGES!! smothered in tomato sauce sounds delicious =)

  13. Sardines always has this slightly bad rep, I actually really like it! And freshly made tomato sauce...heaven!

  14. Hey Billy, no need to be put off - these sardines were gutted! But I know what you mean coz I used to pick out all the innards before eating them as a child =)

    Hey Trisha, thanks! It's my way of cooking more new things this year...hopefully!

    Hey Trissa, sardines and tomato are comfort food for me - Mum used to served them to me on toast as a child =)

    Hey Rose, thanks *blush blush* And do try making the tart - sooo easy and cheap too!

    Hey Helen, just like a pissaladiere but without the bucket loads of onions! And thanks =)

    Hey Gastronomy Gal, I used shortcrust but the recipe card does say you can use puff. Nice and flaky, mmmm...

    Hey Panda, you're too kind!

    Hey Belle, I love anchovies so no probs there but the sardines were gutted so that was ok too =)

    Hey Agnes, thanks! Just a bit more tomato-ey than intended, I think =p

    Hey Lorraine, thanks! Haha, seems that my anal neatness seems to have paid off presentation-wise =p

    Hey Grace, thank you =) Pizza Hut pizza's in a class of its own!

    Hey Conor, something so jazzy and kitschy about diamond patterns!

    Hey Shellie, I don't have them much these days either. Think I default to tinned tuna more...

    Hey Vickys, welcome and thanks for dropping by =) Sardines are a bit of an unglamorous fish but I quite like them too!


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