At the editorial office, we’re true fans of canned sardines! And for good reason: rich in omega-3, protein, and vitamins B and D, they have everything of a superfood quietly waiting in the cupboard. Easy to prepare, simple to twist, and perfect for upgrading any dish, they are beautifully reinvented in 40 Sardine Recipes – The Miraculous Tin, published by Larousse. And since this season marks the big comeback of savoury tarts, this version with sardines, tomatoes, feta, olives, and southern accents immediately caught our eye !
INGREDIENTS
For 4 people:
1 round puff pastry sheet
250 g multicoloured cherry tomatoes, halved
1 tin of small sardines of your choice — our recommendation: sardines in olive oil
3 tbsp red pesto
3 tsp wholegrain mustard
60 g cream cheese
75 g mozzarella, drained and torn into pieces
2 tbsp caperberries
50 g feta
1 handful of rocket
METHOD
Preheat the oven to 200°C. Unroll the puff pastry onto a baking tray, keeping the parchment paper underneath.
Mix the red pesto, wholegrain mustard, and cream cheese, then spread the mixture in the centre of the pastry.
Add the cherry tomatoes on top, cut side facing up, along with the mozzarella. Season with salt and pepper, then drizzle with olive oil. Bake for 25 minutes.
Once out of the oven, add the drained sardines, caperberries, crumbled feta, and rocket.
Discover also a healthy and high-protein breakfast and a great recipe for healthy granola.
