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.
Moonblush tomatoes
- 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.