Sardine And Tomato Tart

1. 1

   Preheat oven to 425u00b0F. Line a baking tray with parchment paper. Roll out puff pastry into a 12x8 inch rectangle then transfer to prepared baking tray. Use a small knife to score border, 3/4 inch from edge. Chill for 20 mins.

2. 2

   Meanwhile, heat 1/2 tbsp oil in a saucepan. Add tomatoes and garlic. Cook for 2 mins. Reduce heat to medium-low and simmer for 10 mins, until tomatoes are very soft and liquid has evaporated. Season. Set aside to cool completely.

3. 3

   Heat remaining oil in a frying pan over medium heat. Add onion and cook for 10 mins, stirring, until very soft. Set aside.

4. 4

   Spread cooked tomatoes over tart shell, keeping within scored area. Top with onions then a layer of sardines. Scatter olives, capers and thyme over top. Drizzle with reserved sardine oil and bake for 30-35 mins, until pastry is puffed and golden. Serve hot or warm.

* Per serving · 4 servings · Values may vary.