Tarte Fine with Sardines, Tomatoes, and Caramelized Onions
This Tarte Fine features puff pastry topped with a rich caramelized onion and tomato base, and finished with marinated sardines arranged in a beautiful rosette. A simple yet flavorful dish.
Nutrition Facts
Per Serving: Calories: 320 kcal, Fat: 18 g, Sodium: 500 mg, Carbohydrate: 28 g, Protein: 12 g
Descriptions
This tarte fine recipe brings together the flavors of the Mediterranean with a crispy puff pastry base and a savory filling of caramelized onions, tomatoes, and garlic.
Topped with marinated sardines and enhanced with herbes de Provence, this dish is both elegant and full of flavor. It’s perfect as a light meal or appetizer, served with a fresh salad or by itself.
Directions
1- Prepare the workspace (5 min)
- Set up your ingredients and tools, including knives, pans, and a baking sheet.
2- Make the caramelized onion and tomato base (20 min)
- Peel, wash, and finely slice onions. Peel and chop tomatoes. Peel and crush garlic.
- Prepare a bouquet garni with a focus on thyme.
- Heat olive oil in a sauté pan. Sweat the onions until slightly browned.
- Add the tomatoes, garlic, and bouquet garni, seasoning to taste. Cook until all moisture has evaporated. Set aside.
3- Prepare the sardines (30 min)
- Clean the sardines by removing the head, gutting, and deboning them. Pat dry with a paper towel.
- Marinate the sardines in olive oil with herbes de Provence.
4- Prepare the puff pastry (5 min)
- Roll out the puff pastry and cut eight discs, each 5.5-6 inches in diameter. Pierce the dough with a fork to prevent it from rising too much during baking.
5- Assemble the tartes (10 min)
- Place the puff pastry discs on a dampened baking sheet.
- Spread a layer of the onion-tomato mixture over each pastry.
- Arrange the marinated sardines in a rosette pattern, with the tails pointing toward the center.
- Drizzle with a little olive oil and sprinkle more herbes de Provence.
5- Bake the tartes (15 min)
- Preheat the oven to 465°F and bake for 12-15 minutes until golden and crispy. Remove to a cooling rack.
6- Fry the basil leaves (10 min)
- Lightly fry fresh basil leaves until crispy, taking care not to burn them.
7- Serve the tartes (5 min)
- Place the tartes on warm plates. Brush lightly with olive oil and top each with a fried basil leaf.
Note's
- You can replace sardines with another small fish like anchovies or mackerel if preferred.
- The onion-tomato mixture can be made ahead of time and refrigerated for up to 2 days.
- If you prefer a more refined tart, remove the sardine skin after cleaning.
Enjoy this savory, Mediterranean-inspired tart!
Ingredients
- Puff pastry: 1 sheet, frozen or homemade
- Sardines: 32 small, fresh (about 5.5 lbs)
- Olive oil: 4 tbsp for cooking, plus extra for marinating
- Onions: 14 oz, finely sliced
- Tomatoes: 28 oz, peeled, seeded, and chopped
- Garlic: 1 clove, minced
- Bouquet garni: 1, with extra thyme
- Herbes de Provence: to taste
- Basil leaves: 8, fresh, for garnish
- Salt and pepper: to taste
