Sardine and tomato tatin recipe

  • Serves 4
  • 30 mins to prepare and 40 mins to cook, 5 mins to cool
  • 1350 calories / serving
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Preheat the oven to 200°C.

In a frying-pan, heat the olive oil on a moderate heat and saute the onions, garlic and thyme until soft. Add the water and sugar and continue to sauté until caramelised. Set aside

In a separate pan, on a low heat add the vinegar and butter to combine. Add the tomatoes to cover the pan cut-side down, season and add the onion mix and allow to infuse for a few minutes over a low heat.

On a floured surface, roll out the puff pastry to form four circles about 1.5cm thick. Prick each puff pastry circle with a fork and then arrange the tomato mixture (leaving rising space at the edges) and top with the sardines, brushed with olive oil on a greased baking tray.

Bake for 30 minutes, rest and serve with a sprig of thyme.

  • Ingredients

  • 12 fresh sardines
  • 4tbsp olive oil
  • 2 red onions, very finely sliced
  • 1tsp sugar
  • 1 sprig of thyme, chopped
  • 2 cloves garlic, minced
  • 25g sugar
  • 100ml water
  • 1½tbsp sherry vinegar
  • 25g butter
  • 750g cherry tomatoes, halved
  • 400g puff pastry
  • Energy 5640kj 1350kcal 68%
  • Fat 82g 117%
  • Saturates 29g 145%
  • Sugars 17g 19%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 54.8g Protein 100.9g Fibre 3.9g


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