Tomato, onion and sardine tart with 2 peppers

Ingredients

• 3 1/6 cans (345 g) of sardines with 2 la belle-iloise peppers
• 600 g onions
• 1 puff pastry
• 2 very firm tomatoes
• 10 black olives
• 3 pinches of Herbes de Provence
• 2 tablespoons nuoc mam
• 3 pinches of salt
• 2 tablespoons olive oil
• 1/3 glass of water

Preparation

1. In a frying pan, cook the onions, cut into thin rings, covered and on low heat for about 25 minutes in the olive oil, sardine oil, salt, herbs and water.
2. Prepare the dough and spread it in a pie (or pizza) pan.
3. When the onions are pickled, add the nuoc mam and continue cooking uncovered until the liquid has completely evaporated.
4. Let the mixture cool slightly and then spread it over the dough.
5. Arrange the sardines and olives harmoniously on top.
6. Cut thin slices of tomato and cover each sardine.
7. Bake in a hot oven for 15 to 20 minutes at 220°C (th.7).

Bon appetit

Tip: You can even spread the dough with a thin, strong mustard before adding the ingredients for a spicier recipe.