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Le Chaudron recipe
Tarte fine aux sardines
Thin sardine and tomato tart
⏱ 40 minServes 6Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1sheet of all-butter puff pastry
16sardine fillets in olive oil
4Roma tomatoes, sliced
1red onion, thinly sliced
100 g (3½ oz)Nyons black olives- 3 tbspextra-virgin olive oil
1bunch of fresh basil
1 tspherbes de Provence
- 1 sheet of all-butter puff pastry
- 16 sardine fillets in olive oil
- 4 Roma tomatoes, sliced
- 1 red onion, thinly sliced
- 100 g (3½ oz) Nyons black olives
- 3 tbsp extra-virgin olive oil
- 1 bunch of fresh basil
- 1 tsp herbes de Provence
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) fan while you prepare the ingredients.Making it from scratch? See the puff pastry — ≈ 45 min
- Unroll the puff pastry onto the parchment-lined baking sheet and prick it all over with a fork.
- Brush lightly with olive oil and sprinkle with herbes de Provence.
- Lay the tomato slices in an even layer, leaving a 2 cm (¾ in) border all around.
- Scatter the red onion over the tomatoes for crunch and color.
- Arrange the sardine fillets in a fan, add the olives and drizzle with oil.
- Bake for 20 minutes at 200 °C (400 °F) fan until the pastry is golden, then sprinkle with fresh basil.
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