Sardine and caramelised onion tart

Matt Tebbut creates a delicious puff pastry tart with a fresh Mediterranean flavour
By Matt Tebbutt
Sardine and caramelised onion tart
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 15 minutes plus chilling
  • Effort: medium


  • 500 g puff pastry
  • 4 large onions, halved and finely sliced
  • 150 ml olive oil
  • a few sprigs thyme, leaves only
  • 1 large tbsp olives, stones removed and roughly chopped
  • 10 fresh sardine fillets, pin-boned, heads removed but tails intact
  • 1 small bunches parsley, chopped


1. On a floured surface, roll out the puff pastry into a 30cm circle, then transfer on to a floured baking sheet before folding over the edges.

2. Press down with your fingers to make a rustic looking crimped edge about 3mm thick. Prick with a fork all over and prick the base, then put in the fridge to chill.

3. In a frying pan, caramelise the onions slowly in olive oil- this will take about 1-1 ½ hours. Add the thyme (reserving some to garnish), salt and pepper to season.

4. While the onions are cooking, preheat the oven to 200C/gas 6.

5. When the onions are almost ready, cook the puff pastry base in the preheated oven for 15 minutes or until golden brown.

6. Remove from the oven, spread over the onions and add a few thyme sprigs leaving a border of pastry all round and avoiding the crimped edge.

7. Sprinkle over the olives and lay the fillets of sardines all round in a circle.

8. Bake for 20 minutes or so until the sardines are cooked through.

9. To serve, cut into thick wedges and garnish with chopped parsley.

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