Sardine and Roasted Pepper Tart

Name: Sardine and Roasted Pepper Tart - Blanduzia J.
Ingredients: This recipe is inspired by a tart I once bought at a pastry shop in Castellon. I liked it very much and tried to recreate it. Serves 4. For the dough: 240 g white wheat flour (without raising agents); 82%) cut into cubes 125 ml cold water a pinch of salt For the filling: 6 onions (I used 4 yellow and 2 red) 60 g butter (80; 82%) a pinch of sea salt 2 roasted peppers cut into strips (it is important that they are roasted) 85; 100 g sardines in olive oil 1 egg

Meat - Sardine and Roasted Pepper Tart by Blanduzia J. - Recipia

To prepare a delicious sardine and pepper pie, start by making the dough. In a blender or food processor, add 300 g of flour, a teaspoon of salt, and 150 g of cold butter, cut into cubes. Pulse 10 times, each pulse lasting 2 seconds, so that the ingredients combine and achieve a fine texture. This will ensure a perfect base for your pie. Once you have a homogeneous mixture, gradually add 100 ml of cold water, continuing to pulse for a few seconds until the dough starts to form. Once you have a compact dough, transfer it to a clean surface and knead gently to gather it into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up and make it easier to work with. In the meantime, you can prepare the filling. In a pan, melt 50 g of butter over low heat and add 2 large onions, finely chopped. Sprinkle a little salt to help release the juice from the onion. Cook the onion over low heat for about 20 minutes, stirring occasionally, until it becomes caramelized and takes on a golden color, adding a sweet flavor to your pie. At this point, take 200 g of well-drained canned sardines and break them into small pieces. Also, cut 2 bell peppers into thin strips. These ingredients will add a special flavor and pleasant texture to the pie. After the dough has chilled, sprinkle a little flour on a clean surface and divide the dough into 4 equal parts. Roll each piece of dough into an oval shape, about 28 cm long and 17 cm wide. Place a layer of caramelized onion on each piece of dough, leaving a margin of about 2 cm. Then add the pieces of sardines and the strips of pepper, ensuring that the filling is evenly distributed. By rolling the edges of the dough inward, you form a kind of package, and to seal them, brush with a beaten egg using a pastry brush. Preheat the oven to 180 degrees Celsius and place the pies on a baking sheet lined with parchment paper. Bake for 25-30 minutes, but it is recommended to check the pies after 20 minutes to ensure they have a golden and crispy crust. Once ready, let them cool slightly before serving. Enjoy this tasty pie, which will surely delight everyone who tries it!

Ingredients

This recipe is inspired by a tart I once bought at a pastry shop in Castellon. I liked it very much and tried to recreate it. Serves 4. For the dough: 240 g white wheat flour (without raising agents)
82%) cut into cubes 125 ml cold water a pinch of salt For the filling: 6 onions (I used 4 yellow and 2 red) 60 g butter (80
82%) a pinch of sea salt 2 roasted peppers cut into strips (it is important that they are roasted) 85
100 g sardines in olive oil 1 egg

Sardine and Roasted Pepper Tart

Ingredients

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