How To Prepare Sardines Tart in three steps

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       Sardine Tarte 

A healthy and special tart, that's good to change the habit of eating sardine.


Preparation                       Cooking                        Portion(s)

40 minutes                        50 minutes                  6 servings 

⚜️ Tell me who likes sardine fish and how don't like it? 

 Don't worry about it today I will present you with a different recipe how
  to eat fresh sardine and how plated differently

⚜️what to use to prepare Sardine Tart 

🚩Ingredients :

 For the crust dough  

✔️250 g all propose flour
✔️125 g butter 
✔️01 pc egg
✔️¼ tsp salt
✔️¼ tsp Black Pepper
✔️¼ tsp dry thyme
✔️¼ tsp Garlic powder

 For the base sauce 

✔️400 g fresh tomato 
✔️200 g onion (red or white )
✔️150 g leek
✔️30g garlic paste
✔️2 pc bay leaves
✔️10 cl olive oil
✔️60g tomato paste 
✔️¼ tsp salt
✔️¼ tsp Black Pepper
✔️¼ tsp sweet paprika
✔️¼ tsp ginger powder

For Sardine Marination 

✔️Sardine filet 
✔️olive oil 
✔️black pepper 

🚩Instructions :

 1. In a salad bowl, beat the butter, egg, salt, garlic powder, thyme. 
2. Add all the flour at once and mix with fingertips. Crumble the dough, 
    which takes on the appearance of sand (hence the name!).
3. Put the dough into a ball, wrap it with a cloth and let it rest for
    30 minutes to 1 hour in a cool place.
4. Roll it down on a lightly floured work surface
5. Start by washing the tomatoes and cutting them into quarters. 
6. Peel and cut the onion into small pieces with leeks. 
7. Put 4 teaspoons of olive oil in a saucepan and fry the onion cut into small pieces.      Add the garlic powder and thyme and fry until lightly golden brown.
8. add the tomatoes cut into quarters.
9. Add the bay leaf, basil, salt, pepper, sweet paprika, fresh ginger, and cover 
     by simmering for half an hour on low heat (the more it simmers, the better!).
10. mix olive oil with salt, black pepper marinate the sardine and roll it up 
     with skewers, after roasted it for 15 mn/180 c.
 11. place the base tomato inside the tart and garnished with sardine and 
     cherry tomato, Lolla Rossa lettuce, and mix color Julien capsicum 
     and black olive

Here Is How To Prepare It 


🚩 Tips :
                    Tips and Tricks
✔️The shortbread dough is fragile! To avoid breaking the dough, roll it up on the roll and then unroll it on the baking sheet. It is also fragile after baking, be careful when handling it.
✔️Baking of the dough in white (= without filling):
Prick the pastry base with a fork, cover with apricot kernels (or dried vegetables, e.g. beans) and bake for 10-15 minutes in a hot oven; watch the coloring!
Tip: The pits are kept in a box to be reused later for the same purpose!

                                                      Enjoy it...Bon appetit

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