Pissaladière tart. Our take on the classic using Sir Albany sardines. We add Sir Albany after the tart is cooked to really enjoy their flavour!
3 large onions, thinly sliced
¼ cup (60ml) extra virgin olive oil
1 tbsp sugar
2 tbsp tomato passata
1 tbsp red wine vinegar
375g puff pastry, thawed
12 pitted kalamata olives, halved
200g Sir Albany Sardines
Lemon thyme sprigs, to serve
Preheat oven to 200C fan forced. Place the onions, oil and sugar in a medium saucepan over medium heat. Season with salt and cook, stirring occasionally for 10 minutes, or until onions are softened. Add the passata and vinegar and cook for a further 10 minutes, or until reduced. Set aside to cool slightly.
Score a border on the pastry and prick the base with a fork. Spoon the tomato mixture over the pastry and top with olives. Bake for 20 minutes or until pastry is golden and crisp.