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Sardine Tart

ingredients

serves 4-6
175 g (6 oz) shortcrust pastry
110 g (4 1/2 oz) can sardines in oil
1 small onion, skinned and finely sliced
juice of 1 lemon
65 g (2 1/2 oz) natural yogurt
65 ml (2 1/2 fl oz) fresh single cream
50 g (2 oz) cottage cheese
2 eggs, beaten
salt and freshly ground pepper
fresh parsley to garnish

method

1. Roll out the pastry and use to line an 18 cm (7 inch) flan ring.

2. Drain the oil from the sardines into a small pan and use to fry the onion until soft. Remove from the pan and place on the base of the flan case. Sprinkle with half the lemon juice.

3. Beat together the yogurt, fresh cream, cottage cheese, eggs and seasoning. Pour over the onions. Arrange the sardines on top like the spokes of a wheel. Sprinkle with the remaining lemon juice and freshly ground pepper.

4. Bake in the oven at 220°C (425°F) mark 7 for 15 minutes then reduce the temperature to 180°C (350°F) mark 4 for a further 25 minutes. Serve hot or cold garnished with parsley.

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