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Fish, Busy evenings

Thin sardine and tomato tart with salad

This thin sardine and tomato tart is a dish for 4 people, ready in 35 minutes, rated very easy, for €2.30 per person. It's made with puff pastry, tomatoes, and sardines in oil. The key to success is adding the sardines at the end of baking so they stay tender.

Puff pastry, tomatoes, sardines, and you've got a thin tart that smells like the South of France, with a salad on the side for freshness.

Thin sardine and tomato tart with salad
Total time
35 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

The puff pastry bakes golden and crisp under soft rounds of tomato, while the sardines in oil bring a briny flavor and a touch of richness that balances the dish. A layer of mustard spread on the base acts as a shield against the tomatoes' moisture and quietly sharpens the fish. Thin slices of red onion add a touch of sweetness, and thyme scents the whole tart with a taste of the South.

This is a recipe for a busy weeknight, one that comes together in minutes with pantry staples and seasonal produce. It also works for a light summer lunch between adults, served with a well dressed green salad. Kids can be picky about whole sardines, so this one is probably best saved for the grown ups.

The ingredients

4 people

Dairy

  • Puff pastry 1

Pantry

  • Mustardoften in the pantry 2 tbsp
  • Sardines in oiloften in the pantry 2
  • Vinaigretteoften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 5
  • Red onion 1
  • Thyme 2 sprigs
  • Green salad 1

Allergens Gluten, Lactose, Fish, Mustard

The step by step recipe

  1. Preheat the oven to 200°C. Unroll the pastry on its sheet and prick it with a fork, leaving a free border around the edge.

    Keep the parchment paper it comes with, the tart will slide off easily.

  2. Spread the mustard over the pastry base, then arrange the tomato rounds so they overlap slightly.

    Let the tomato rounds drain for two minutes on paper towels before placing them.

  3. Add the thinly sliced red onion, thyme, salt, and pepper, then bake. 20 min

    Go easy on the salt, the sardines already bring plenty.

  4. Drain the sardines and arrange them on the tart, then return it to the oven for a few more minutes. 5 min

    Add them near the end of baking so they stay tender and don't dry out.

  5. Season the salad and serve it alongside the tart, cut into slices.

    A few drops of lemon in the vinaigrette brighten up the richness of the sardines.

Our tips to get it right

  • Pick firm, not too juicy tomatoes, they hold up better during baking and keep the pastry from getting soggy.
  • Slice the tomatoes to an even thickness so the tart bakes evenly all the way through.
  • Let the tart rest for two minutes out of the oven before slicing, the pieces hold together better.

The variations

  • Swap the sardines for drained canned tuna for a milder tasting version.
  • For a vegetarian version, replace the sardines with black olives and a bit of crumbled feta.
  • To save time, use halved cherry tomatoes instead of rounds, they don't need as long to drain.

What to serve it with

  • A well dressed green salad
  • A glass of chilled rosé
  • A few olives to start

Storage

The tart keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well because of the puff pastry and the tomatoes, which would release water. Reheat slices in the oven for a few minutes to get the base crisp again rather than using a microwave.

Questions about this dish

Can you use shortcrust pastry instead of puff pastry?

Yes, shortcrust pastry also works and gives a more sandy, crumbly base. The baking time stays about the same, just watch the color of the edge.

Should you drain the sardines before putting them on the tart?

Yes, drain the sardines well so their oil doesn't soak into the pastry near the end of baking. A quick pass on paper towels is enough.

Can you prepare this tart ahead of time?

You can assemble the pastry with the mustard and tomatoes ahead and keep it in the refrigerator for an hour or two. Add the sardines only right before baking so they stay tender.

What kind of sardines work best for this tart?

Firm sardines in olive oil hold their shape best on the tart. Avoid sardines in tomato sauce or strong spices, since they would change the flavor of the recipe.

How long does it take to make a thin sardine and tomato tart, with a salad?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a thin sardine and tomato tart, with a salad?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a thin sardine and tomato tart, with a salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, fish, mustard. Always check the labels of the products you buy.

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