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In my pantry, I always have wild sardines cans in stock. They are a great healthy topping full of nutrients: omega-3’s, calcium, vitamin D, minerals and protein. Unlike other fish, they are also low in mercury.
I love to use sardines in different recipes, such as this Sardine and Eggplant Tart.
It is a light, simple, and tasty tart to make. The slices of oven-roasted eggplant, melt-in-your-mouth onions, moist marinara tomato sauce, and
My family enjoys this kind of tart with a taste of Southern France. Complete with a green salad on the side, this Sardine and Eggplant Tart
Sardine and Eggplant Tart
- 1 pâte brisée (pie crust)
- 1 eggplant sliced (⅛ inch)
- 1 medium onion, finely sliced
- 3 cloves garlic, crushed
- 1 cup marinara tomato sauce
- herb de Provence or Italian seasoning, thyme, oregano
- Parmesan, grated
- 1 can wild sardines, drained
- olive oil
- fresh basil, finely cut (optional)
- Preheat oven at 420 F.
- Unroll the pie crust and precisely fit it in an 11-inch tart pan. Poke the dough all over with a fork. Then put the pie in the fridge.
- On a baking sheet with parchment paper, arrange the eggplant slices in a single layer. Brush each eggplant slice with olive oil, add salt and pepper. Cook for 10 min. Flip each eggplant slice and cook the other side for an additional 5 min.
- Meanwhile, finely slice one medium onion. In a skillet, add some olive oil. When it is hot, add the onion, garlic, salt, pepper, and sprinkle some herb de Provence, Italian seasoning, thyme, or oregano. Let them cook slowly until completely soft but not brown. Add 2 tablespoon of marinara tomato sauce and mix well. Cook just 1-2 min. Set aside.
- When the eggplant slices are cooked, immediately spread a spoonful of marinara sauce over every eggplant slice. Set aside. Lower the temperature of your oven at 400 F.
- Remove your tart pan from the fridge. Sprinkle grated parmesan to your liking. Scatter the onions over the cheese. Spread the eggplant slices all over the tart (you can overlap the slices). Then add the drained sardines evenly (I delicately cut each sardine lengthwise).
- Add more parmesan, sprinkle herb de Provence, Italian seasoning, thyme, or oregano. Lightly drizzle olive oil.
- Cook for 20 – 25 minutes until the crust and cheese are lightly golden. Just before serving, you may add some finely cut basil.
Excellent recipe. Always looking for different ways to use canned sardines. This is the most creative. Delicious combination, thank you.
Jules, I am so happy to hear that you enjoyed my Sardine and Eggplant Tart. Thank you for letting me know I really appreciate your feedback!
Do you need to blind bake the crust before filling and cooking the tart?
Hi, Krystal, you do not need to blind bake the crust before filling if you follow all the steps in my recipe. The filling is not too watery so no worries. Let me know how it was? Thank you!
How big a tin of sardines?
Hi, Vivian, I usually use the standard cans. The weight of the can I use is 4.35 oz (124 g). In this can, you have 3-4 sardines that I cut in half (lengthwise). I hope this helps you!
This was such a delicious recipe. Adding it to my recipe book! Thank you for sharing.
Thank you very much, Chelsea, for your feedback! I am glad that you tried and enjoyed this recipe 🙂
I barely used 1/2 cup of tomato sauce…I am curious if one is supposed to add more to the pie before baking? Thanks!
Hi, Ilona, It is a little hard to tell without seeing your tart but did you add some tomato sauce with the onions and cover enough the slices of eggplant with the tomato sauce? Did you use an 11-inch pan tart? If yes to all these questions it should be good! Let me know at the end how it turned for you? Thank you!
It turned out pretty well for a first try! I used a gluten-free 9″ pie shell because that is what I had on hand. I used tomato sauce with the onions (2 tbsp as indicated) and covered the eggplant. Perhaps my eggplant was on the small side? (they come in all sizes, perhaps the recipe could specify size or weight…). The eggplant didn’t use up that much sauce and there was still space in the pie shell after I filled it. Next time I might use more onion and eggplant.
ok thank you Ilona for your feedback. It seems that your eggplant was really small if it didn’t cover a pie with a smaller diameter!? I usually use a medium eggplant and it is enough to cover an 11-inch tart. See my picture.
I just made it again and chose a much larger eggplant … now I have extra sliced eggplant to use for something else. One day I will find the perfect sized eggplant. 😉
😀 It is better to have it more than less. Next time I will make this tart I will weigh my eggplant so it will be more accurate for my readers 😉 Thank you Ilona for trying my recipe!
A quick & tasty meal delicious with sancerre.
Thank you for a wonderful group of recipes.
I made the Apple tart last weekend.
Thank you very much, Mike! Makes me so happy that you enjoyed my recipes 🙂