Sardine Tart

Sardine Tart

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Servings: 6
Calories: 215


  • 6 oz shortcrust pastry
  • 4 1/2 oz can sardines in oil
  • 1 small onion skinned and finely sliced
  • juice of 1 lemon
  • 2 1/2 oz natural yogurt
  • 2 1/2 floz fresh single cream
  • 2 oz cottage cheese
  • 2 eggs beaten
  • salt and freshly ground pepper
  • fresh parsley to garnish


  • Roll out the pastry and use to line an 18 cm (7 inch) flan ring.
  • 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.
  • 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.
  • 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.
Calories: 215 kcal
Carbohydrates: 20 g
Protein: 11 g
Fat: 10g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 102 mg
Sodium: 310 mg
Potassium: 217 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 256 IU
Vitamin C: 11 mg
Calcium: 132 mg
Iron: 2 mg
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