Sardine and Leek Tart with Tarragon

Name: Sardine and Leek Tart with Tarragon
Yield: Serves 2 to 4 as a main course
Ingredients: 2 small leeks, washed and sliced into rings; 2 eggs; Salt and pepper, to taste; Salt and pepper, to taste; Olive oil; 2 garlic cloves, minced; 1 small yellow onion, thinly sliced into rings; ½ bunch of tarragon, leaves only, coarsely chopped; Two 4.2-ounce (120 g) tins of sardines in olive oil, drained; 1 sheet of puff pastry, thawed; 1 tablespoon (15 g) butter; Two 4.2-ounce (120 g) tins of sardines in olive oil, drained; 4 ounces (120 g) soft goat cheese, sliced

Preparation info

Serves
2
to 4 as a main course

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

Olive oil
2 garlic cloves, minced
1 small yellow onion, thinly sliced into rings
2

Fish course
Pescatarian

Method

Heat a splash of olive oil in a frying pan over medium-high heat and sauté the garlic and onion for 3 to 4 minutes, until softened. Add the leek and sauté for a further 3 to 4 minutes. Let the mixture cool a little.
Beat the eggs in a bowl and season with salt and