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This month's recipes with Geneviève Lethu
For 4 servings
1 ready-to-cook shortcrust or puff pastry - 2 onions -
1 tin chopped tomatoes -
1 large garlic pod - 2 tablespoons olive oil -
grated Parmesan - 6 fresh sardine fillets
freshly milled - salt and pepper
Print Sardine fillet tart
Preparation : 15 min - Cooking : 15 min • Fry the chopped onions in the olive oil in a frying pan.
• After a few minutes, add the tomatoes and crushed garlic.
Salt and pepper.
• Spread the mix onto the pastry.
• Seize the sardine fillets in the oil, skin-side down and set them
star-shaped on the tomatoes. Sprinkle over the Parmesan.
• Cook for 15 minutes in an oven, preheated to 220°C/430°F.
Serve warm with some salad leaves dressed in balsamic vinegar and olive oil.
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