serves 4 (as a starter or a main of a light meal)
- 1 ready-to-use short crust pastry (home-made, by preference)
- 4-6 fresh sardines (filets)
- 1 large can of peeled tomatoes (600 gram or so)
- 50 gram freshly grated parmesan cheese
- 1 shallot
- 1 clove of garlic
- 5 fennel seeds
- salt, pepper, olive oil
Pre-heat oven to 180°C (350°F). Butter a form, spread the pastry, line it with baking paper and weigh down with lentils, for example, in order to properly pre-bake the dough. Pre-bake it for 10 to 15 minutes without browning it, take out and let cool.
In the meantime, prepare a tomato reduction (not a full-blown sauce). Chop the tomatoes, the shallot, crush the garlic. Heat oil in a pan or casserole over low heat, add shallots and fry gently until transparent and yellowish, add garlic, stir, and let cook for another two or three minutes. Pour in the tomatoes, raise the heat, let cook and reduce. You’ll need them as a sort of purée, not too thick, not too liquid, just alright. Stir in the fennel seeds when ready, turn off the heat, let stand for a while. Grate the Parmesan. Get the sardines ready.
Now let’s tinker: Bring the tomato reduction on the pre-baked pastry and spread it. Put on the sardines (as in the picture – or you come up with your own crazy patterns!) Lightly salt the cake, pepper it generously, let the Parmesan snow over it until almost covered. Bake in the oven for 25 to 30 minutes in the lower section of the oven.