Dear Reader, a while back I got a rather interesting email from twitter. It told me that the actual real Nigella Lawson was following me. I must admit that I did a rather crazy dance of happiness because of course she is the reason why I started cooking. She doesn't follow many people so it was such a nice feeling being one of the few that she follows.
I went along on my merry way, basking in the glow of the domestic goddess's tick of approval. I baked, I cooked, I wrote and I made meals like this sardine dish which I tend to turn to during sardine season. I came late to sardines late in life thinking them too fishy. But good quality tinned or home cured sardines are fantastic. And the best way to serve sardines for me is to give them a sweetish counterpoint.
Enter the tomato jam in this recipe.
It's not a full on sweet tomato jam, it's actually a quickly put together condiment that doesn't require any jamming skills at all. But what it offers the very savoury sardines is balance. If you have a ready made tomato jam or relish, feel free to use that. The beauty of this tart is its simplicity based purely on using the tastiest ingredients you have. I don't know if I can convince those that dislike sardines but if you like them, then I think you will love this beautifully crispy tart as much as I do. Even the usually silent Mr NQN spontaneously declared his love for this tart and I usually have to prise an opinion out of him.
So tell me Dear Reader, what is your twitter handle and how many people do you follow on twitter? And do you enjoy eating sardines?
Pssst! Two weeks later Nigella unfollowed me ;)
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Sardine Tomato tart
An Original Recipe by Not Quite Nigella
Preparation time: 10 minutes
Baking time: 15 minutes
- 8-10 sardine halves (best quality tinned or these ones)
- 200g/7ozs. moonblush tomatoes* recipe follows
- 4 teaspoons sugar
- 1/2 teaspoon ground cumin
- 1 sheet puff pastry, thawed
- 1 egg yolk
- Fresh chives
Step 1 - Preheat oven to 215C/419F and line a baking tray with parchment. Process the tomatoes with sugar and cumin in a food processor. Taste for flavour, it should be sweet and aromatic. Set aside.
Step 2 - Place the sheet of puff pastry on the parchment lined tray and score an edge around the sides with a butter knife. Brush the edge with the egg yolk. Spread the tomato jam in the centre of the pastry inside the scored edge. Then top with the sardines drizzling a few tablespoons of the olive oil that the sardines come in as well. Bake for 10-15 minutes until golden and risen. Place chives on top and serve warm.
- 400g/14.13ozs cherry tomatoes
- 2 tablespoons oil
- Salt and pepper for seasoning
Step 1 - Prehat oven to 220C/440F. Wash and halves tomatoes and place cut side up on a baking tray. Drizzle with oil and add salt and pepper. Bake in oven for 10 minutes and then turn off oven and allow to cool in the oven for a few hours or overnight. Store in the fridge.