Skip to content

The starter, Chic bistro

Thin sardine and confit tomato tart

This thin sardine and confit tomato tart is a starter for 6 people that takes 30 minutes of active work out of 2 hours 20 total. The tomatoes confit and the pastry bakes in the morning, so you only add sardines and arugula right before serving. It's easy, costs €2.60 per person, and succeeds when the tomatoes confit very slowly without ever burning.

A thin tart that smells like summer, sweet confit tomatoes and sardines that shine, ready to open the meal?

Thin sardine and confit tomato tart
For
6 people
Work
30 min
Total time
2 h 20
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.60
Calories per person
380 kcalcalculated by Kiloach, your weight coach

This thin tart plays on contrast, the puff pastry stays crisp, the confit cherry tomatoes bring deep sweetness, and the sardine fillets add that briny punch that wakes everything up. The arugula scattered at the last minute cuts through the richness with fresh bite. It's a starter that tastes like summer without feeling heavy, perfect for opening a meal that moves on to something heartier.

Serve this as a starter for a dinner with friends on the terrace or a summer family meal, when you want something elegant without spending the whole evening in the kitchen. It fits a bistro style menu well, followed by a simple meat or fish main and a light dessert. Summer and early fall are its best seasons, when cherry tomatoes actually have flavor.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 1 h 30
  3. Before the guests arrive 2 steps, 20 min
  4. When it's time to serve 1 step

In the morning, confit the tomatoes for 90 minutes and let them cool while you drain the sardines. Right before guests arrive, cut the pastry, brush it with mustard, top with tomatoes, and bake for 20 minutes. At serving time, lay the sardines on the still warm tarts, drizzle with oil, and finish with arugula.

The ingredients

6 people

Dairy

  • Puff pastry sheets 2

Fruits and vegetables

  • Cherry tomatoes 600 g
  • Garlic 3 cloves
  • Fresh thyme 6 sprigs
  • Arugula 60 g

Pantry

  • Sardine fillets in oiloften in the pantry 300 g
  • Mustardoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Fleur de seloften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Fish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Halve the cherry tomatoes, lay them on a baking sheet with the crushed garlic, thyme, olive oil, salt, and pepper, then bake at 140 °C. 1 h 30

    Turn the tomatoes cut side up, they confit without sitting in their own juice.

  2. Let the confit tomatoes cool and drain the sardines on paper towels.

    Save the oil from roasting the tomatoes, it's full of flavor and perfect for drizzling over the tart later.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut 6 rectangles from the pastry, prick them with a fork, and brush them with a thin layer of mustard.

    Leave a 1 cm border without mustard, it will puff up nicely as it bakes.

  2. Arrange the confit tomatoes on the rectangles and bake at 200 °C until the edges are golden. 20 min

    Set a baking sheet on top for the first 10 minutes, the base stays flat and crisp.

When it's time to serveThe final touches, right in front of your guests.

  1. Lay the sardine fillets on the warm tarts, drizzle with olive oil, and finish with the arugula.

    The sardines don't need cooking, the warmth of the tart is enough to bring them to life.

Our tips to get it right

  • Choose good quality sardine fillets packed in olive oil rather than sunflower oil, you'll taste the difference directly in the tart.
  • Drain the confit tomatoes well before placing them on the pastry, otherwise their juice will soak through the puff pastry while it bakes.
  • Serve the tart warm rather than piping hot, the arugula keeps its crunch better and the sardines keep their texture.

The variations

  • Swap the sardines for marinated anchovies for a saltier, softer version.
  • For a vegetarian version, replace the sardines with shredded burrata laid over the still warm tart.
  • To save time, use store bought sun dried tomatoes in oil instead of making your own confit tomatoes.

What to serve it with

  • A glass of dry white wine
  • A side salad of baby greens
  • A light rosé in summer

Storage

The confit tomatoes keep for 2 days in the refrigerator in a sealed container, but the assembled tart is best eaten the same day. Don't freeze the assembled tart, the puff pastry would lose its crispness and the sardines their texture.

Questions about this recipe

Can you use a different fish instead of sardines?

Yes, mackerel fillets in oil work well and bring a stronger flavor. Avoid firmer fish, which don't pair as nicely with the softness of the confit tomatoes.

How do you keep the puff pastry from getting soggy?

Drain the confit tomatoes thoroughly before arranging them, and set a baking sheet on top of the pastry for the first 10 minutes of baking. This keeps it from puffing unevenly and keeps the base crisp.

How should you plate this tart for a dinner party?

Cut individual rectangles before baking for one neat portion per guest, more elegant than one large tart to share. Add the arugula right before serving so it stays bright and crisp.

Can the confit tomatoes be made the day before?

Yes, you can confit them a day ahead and store them in the refrigerator in their oil. Let them come back to room temperature a bit before topping the pastry.

Can a thin sardine and confit tomato tart be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a thin sardine and confit tomato tart?

Allow 2 h 20 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a thin sardine and confit tomato tart?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a thin sardine and confit tomato tart cost?

About €2.60 per person, that's €15.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, fish. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Beef tartare spoons The appetizer

Chic bistro

Beef tartare spoons

  • 30 min of work
  • Prepared the same day
  • Easy, €2.40 per person

130 kcalcalculated by Kiloach

Starters for entertaining

See all
Hummus with grilled pita The starter

From around the world

Hummus with grilled pita

  • 20 min of work
  • Prepared the day before
  • Very easy, €1.10 per person

320 kcalcalculated by Kiloach