Sardine and tomato tart and terribly vain dogs

sardinetart

We recently bought Hugo a new collar and since, he has become more conscious of his appearance than might normally be expected of a dog. He keeps creeping upstairs, which is not really allowed. At first I thought he was coming to remind me to take him for a walk, but quickly realised that he wasn’t looking for me at all; he was looking for the big handsome dog in the mirror at the end of the upstairs hallway. Who knew that a new collar and a mirror could provide so much entertainment? I must hide my camera from him or he’ll be doing ‘selfies’ next! ;-)

We still have a steady supply of tomatoes and this was a delicious way to use some up.

Ingredients (serves 6)

Pastry

80g spelt flour

50g chickpea flour

50g butter

2 tablespoons olive oil

Pinch of sea salt

Roughly 6 tablespoons of cold water

Filling

150ml fresh tomato sauce (recipe here)

1 onion (sweet if possible), peeled and sliced

2 tomatoes, sliced

2 cloves of garlic, finely sliced

6 sardine filets

6 anchovy filets

Freshly ground black pepper

1 teaspoon paprika

15g parmesan, grated

Fresh rosemary to garnish

To make the pastry, begin by cutting the butter into small cubes. Sift the flours and a pinch of salt together into in a mixing bowl, also adding the cubes of butter. Rub in and blend by hand until the mixture becomes crumbly. Add the olive oil, combining well and then add the cold water, mixing rapidly with a spoon. Remove the mixture from the bowl onto a lightly floured surface. Knead until you obtain a ball of pastry (if the mixture isn’t ‘sticky’ enough to form a ball, you may need a drop more water). Wrap in a clean cotton tea towel or some cling film and leave to ‘rest’ in the fridge for about two hours. This relaxes the dough and makes it easier to use.

Preheat the oven to 180°C.  Roll out the pastry and line a tart tin . The pastry will be quite crumbly so you’ll need to be gentle and patch up the holes. Blind bake the pastry for 12 minutes and then fill with the fresh tomato sauce, onions and sliced tomatoes. Add the sardine filets and anchovies on top. Finally sprinkle with the parmesan, black pepper and paprika and and bake for about 20 minutes. Remove from the oven and add a little fresh rosemary. Serve hot.

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9 responses to “Sardine and tomato tart and terribly vain dogs

  1. I love how Hugo has such a healthy view of his appearance. I can just see him admiring the handsome image that faces him in that mirror. Your tart is lovely, the tomatoes are dwindling at the market, it’s always sad I love them so,

    • Yes I think we can safely assume that he doesn’t have ‘issues’ with how he looks ;-) I’ll be sad too when the tomatoes start to dwindle, but I’ve frozen lots and lots of tomato sauce to get us through the tomato-free winter…

  2. I am going to do this tomorrow night but sadly don’t think my tomatoes will be as nice as yours.

  3. I had no idea a dog could be curious like that. How funny and cute. Anchovies will sell me on almost anything – looks great.

  4. Awww… Hugo is way too adorable! You need to hide a camera and catch him checking himself out. :)
    The tart sounds really delicious! The combination of sardine and tomato is pretty new to me. I like both sardine and tomatoes, so I am sure I will like this.

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