Tomato tart with Ortiz Old Style Sardines
1 sheet of puff pastry
1 jar Ortiz Sardines in organic olive oil
50 g black olive paste
A few stalks of chives
Decorative border: feel free to make this tart in the shape of your choice (individual, square, rectangular, triangular, round, etc.). If you wish, you can make a decorative border by pinching the edges of the tart to make it more elegant.
Make a cross on the base of the tomatoes and blanch them for 1 minute in a saucepan of boiling water. Them, cool them under running water, peel and cut into slices.
2Spread out the dough and form a border on the edge. Spread the olive paste over the bottom, distribute the tomato slices on top and season with salt and pepper. Bake the cake in the preheated oven at 200°C for 20 minutes.
3At the time of serving, arrange the Ortiz Sardines in organic olive oil on top of the tart separated into fillets and without the central spine. Sprinkle with chopped chives and serve.
Traditional Ortiz sardines in olive oil improve with age and are ideal for creating your own cellar, just as you’d do for wine. You can mark the date on the can and open them ceremoniously whenever you wish, just like the son of Oscar Wilde, the bon vivant Vivyan Holland.