Recipe for Tarte Fine aux Sardines

My husband, Kent, adores sardines, and when I saw them at my fishmonger’s yesterday, I bought them and Kent created Louis Le Roy’s sardine tart which he learned to make a few years ago on one of my culinary trips to Brittany.  It brought back many delicious memories.

Tarte Fine aux Sardines

Recipe from Louis Le Roy (Le Goeland)

Serves 6-8

4 sheets Brick, available in any Middle Eastern market (or Filo)

1/2 lb zucchinis, sliced very thinly

6 fresh sardines, filleted (or mackerel)

Seal salt, or a Fleur de Sel, or Brittany seal salt if you can find it

Fresh minced thyme

Juice from 1/2 lime

6 leaves fresh basil, or purchased pesto sauce

Olive oil

4 medium, firm tomatoes, sliced

Salt and freshly ground black pepper

1 spring onion, finely sliced

Grated Parmesan cheese

Small Nicoise olives

Warm the oven to 400F.  Brush the sheets of Brick on each side with olive oil.

Cook the zucchini slices, for about 5 minutes in olive oil with a little salt and pepper.  Do not overcook as they should remain crunchy.

Drain well on absorbent paper.

Sprinkle the sardine fillets with sea salt, thyme and lime juice.  Set aside to marinated for 20 minutes.

Puree the basil leaves along with the 2 tbsp of olive oil in a small food processor (or replace with good quality store-bought pesto sauce works well).

Line a round ovenproof tarte pan with 4 sheets of Brick coated with olive oil.

Cover with a bed of zucchini and top with a layer of tomatoes.  Season with salt and pepper.

Arrange the sardines, skin side up in a circle over the tomatoes.  Sprinkle with salt and fresh thyme.

Opional – sprinkle the onion and cheese over the top and finish with a few olives.

Bake at 400F for 15 minutes. 

Sprinkle generously with basil puree, or pesto sauce, just before serving.