Recipe for Provencal Tart with Sardines and Onions

Preparation of the herb pastry dough: Preheat the oven to 180°C / gas mark 6.

Put the flour, salt, and dried herbs in a bowl. Add the diced butter and rub it between your fingers until the mixture resembles breadcrumbs. Add the egg, lemon juice, and cold water. Continue to knead until you have a smooth dough. Form a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

On a floured work surface and using a rolling pin, roll out the dough and place it in a tart pan. Prick it with a fork, then cover it with parchment paper. Fill with baking beads and bake for about 15 minutes until the dough is colored. Remove the parchment paper and the baking beads, and continue baking for another 5 minutes to ensure the bottom is well cooked.

Preparation of the filling: Open the can of sardines and drain them while reserving the olive oil.

Peel and slice the onions. Take 2 tablespoons of olive oil from the sardine can and pour it into a skillet. Sauté the onions for a long time, stirring regularly, until they are soft and colored. Add salt and pepper.

Assembly: Generously fill the pie with onions.

To finish, separate the sardines into 2 fillets and remove the central bone. Arrange the fillets harmoniously on the tart. Return to the oven for a few minutes at 180°C and serve with a green salad.