SAVORY TART WITH FIGS AND SARDINES, WITH CHILLI AND MYRTLE


SAVORY TART WITH FIGS AND SARDINES, WITH CHILLI AND MYRTLE

 Laura Sardinia
  • Difficulty: 1
  • Cost: 1
  • Servings: 4 people

A curious but good combination of flavors: between sweet, spicy and aromatic. If you use fresh sardines it is necessary to keep them in the freezer for two days, so as not to risk taking anisakis. Alternatively, sardines preserved with chilli are also good.

INGREDIANTS

  • For the shortcrust pastry
  • 300 flour
  • 150 lard
  • 2-3 tablespoons extra virgin olive oil
  • 3 yolks
  • 1 grated lemon peel
  • pinch of sugar
  • 1/2 tsp salt
  • For the stuffing
  • 500 g fresh and ripe figs
  • 6 fresh sardines fillets or with chilli pepper
  • 2 garlic cloves
  • to taste extra virgin olive oil
  • 2 sprigs of myrtle
  • to taste ground red pepper
  • to taste pepper
  • to taste sea ​​salt

INSTRUCTIONS

  1. Have the fishmonger prepare the sardines, boned and cleaned. Leave them to macerate with oil and ground chilli pepper instantly for 2 days.
  2. Two days later, prepare the shortcrust pastry. Let it rest for 30 min.
  3. After this time, roll out the dough on a baking tray covered with baking paper, prick the base of the dough, cover with beans and cook for 15 or 20 min. Remove from the oven and let cool.
  4. In the meantime, clean and peel the figs. In a mortar or blender, put the figs, the drained chilli sardines, the peeled garlic, the myrtle leaves, salt and pepper, a few drops of oil if needed. Blend or pound everything. Season with salt if necessary.
  5. Spread the tart with the mixture of figs and sardines. If you want, complete by adding some figs cut on top for decoration. Refrigerate for a few hours. Finally, serve sliced ​​with a good white wine.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks