Sardine Tatin

FRANCE

The most impressive tart using the humblest ingredients

SUBMITTED BY

Martine

This dish is a savory twist on the classic French dish, tarte tatin. This sardine tatin is the most impressive tart using the humblest ingredients. It’s a savory pie that’s surprisingly delicious.

This French-inspired recipe was submitted by Martine, a proud resident of a rural town in the east of France. She brings to the table not just a recipe, but a slice of her own history and culture. Martine mentions that this tatin is a relatively recent addition to the scene. When growing up, sardines were a go-to meal when her mom needed a break from cooking. They’d enjoy them straight from the can with slices of fresh bread—a simple pleasure that evokes nostalgia. This humble combination is taken to new heights, turning it into a sophisticated and flavorful dish that captures the essence of French cuisine.

First up, you’ll need to preheat your oven to 350°F. Then, it’s all about those onions—five of them! Slowly sauté diced onions in olive oil until they are translucent and golden. Add in the tomatoes, oregano, espelette chili pepper and a hint of sugar. Continue cooking until most of the moisture has been released. We don’t want a soggy pie. 

After cutting the fish in half and removing the belly cavity, layer a pie plate with the sardine filets and top with the onion-tomato mixture. Top it all off with a blanket of puff pastry, tucked around the edges. Poke a few holes with a fork and into the oven it goes for 35 to 40 minutes. And now, the moment of truth—the flip! With a steady hand and a touch of bravery, flip the entire pan after placing a plate on top, revealing the masterpiece beneath.

From humble ingredients, springs forth a dish that’s as comforting as it is impressive. We don’t typically see sardines taking the spotlight in French cuisine, but trust me, they shine in this recipe. It’s so good!

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Sardine Tatin

Ingredients
  

  • 5 white onions
  • 1 can diced tomatoes
  • 1 Tbsp dried oregano
  • pinch Espelette chili pepper flakes
  • salt, pepper, & sugar to taste
  • 3 tins sardines
  • 1 sheet puff pastry thawed, if frozen

Instructions
 

  • Preheat the oven at 350°F. Peel and dice 5 onions, slowly cook in a frying pan with some olive oil.
  • When the onions are translucent and start to get golden, add a can of diced tomatoes, oregano and Espelette chili pepper flakes, salt, pepper to taste and tsp or so of sugar. Cook slowly for about 15 minutes to remove as much moisture as possible.
  • Line a pie plate with tinned sardine filets (Cut the fish in half by inserting a knife in the belly cavity and lifting the filet. Remove the spine. Remove the bones and the scales. You can leave the skin on if you dare) pack them well.
  • Cover the fish with the onion and tomato mix, put the puffin pastel on top, cut half an inch around the pie plate and tuck the border into the pie plate. Poke some small holes and press the crust to remove air pockets. Bake for 35 to 40 minutes.
  • Cool for 10 minutes in the pan. Put a plate on the dish and flip it. Beware of juices! Lift the pie plate and voilà! Serve hot with a side of salad.
Course: Dinner, Lunch
Region: Europe
Keyword: Party Food

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