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Tomato and sardine crostata with courgette salad

The crostata, originating from Italy, is a delightful pastry typically enjoyed with fruity or jam-filled interiors. However, its culinary versatility extends beyond the realm of sweet indulgence and can be served with savory fillings as well.

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 6

By Theo Randall
From Saturday Kitchen

Ingredients

For the crostata

  • 300g/10½oz ripe cherry tomatoes
  • 2 tbsp extra virgin olive oil2
  • 1 garlic clove, finely sliced
  • 300g/10½oz tomato passata
  • flour, for dusting
  • 320g/11½oz sheet ready-rolled puff pastry
  • 1 free-range egg, beaten
  • 12 large fresh sardines, filleted
  • 1 tbsp chopped fresh flatleaf parsley leaves
  • ½ tsp dried oregano
  • 1 tbsp baby capers in vinegar, drained
  • salt and freshly ground black pepper

For the dressing

  • 1 banana shallot, peeled and finely sliced
  • 1 tbsp white balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 lemon, juice only
  • 1 tbsp runny honey
  • 5 tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper

For the courgette salad

  • 4 courgettes, sliced into long flat ribbons with a mandolin
  • 1 large fennel, trimmed, finely sliced and green fronds reserved
  • 8 red radishes, finely sliced
  • 1 tub mustard cress, chopped
  • 150g/5½oz walnuts, left whole or chopped

Method

  1. To make the crostata, place the cherry tomatoes in a small saucepan or bowl. Using a stick blender, blitz to a smooth pulp. Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat and add the garlic. Cook the garlic for 30 seconds, then add the blitzed cherry tomatoes. Cook for a further 2 minutes, then add the tomato passata. Reduce the heat to low and simmer for about 15 minutes, until the tomato sauce has reduced by half and is thick and syrupy. Season with salt and pepper and set aside.

  2. Preheat the oven to 200C/180C Fan/Gas 6 and lightly dust a large baking tray with flour. Cut a roughly 25cm/10in diameter circle out of the pastry sheet, then transfer it to the baking tray. Brush the pastry all over with the beaten egg, then bake in the oven (just as it is, without any filling) for 15 minutes. The puff pastry will rise considerably, which is what we want as it needs to cook all the way through. Place the baking tray on a wire rack and leave to cool to room temperature.

  3. When the pastry has cooled, gently push down the puffed surface so that it is flat again and spoon on the tomato sauce. Toss the sardine fillets in a bowl with 1 tablespoon remaining olive oil, parsley and oregano. Season with some salt and pepper. Carefully place the sardine fillets, skin-side up, on top of the tomato sauce like a clock face. Sprinkle over the capers, then place the tart back in the oven for a further 20 minutes. Remove the tart from the oven and leave to cool.

  4. To make the dressing, place the shallot, vinegar and a pinch of sea salt and pepper in a large bowl. Leave to marinate for 10 minutes. Add the mustard, lemon juice and honey. Stir together, then add the olive oil slowly, stirring so the dressing becomes emulsified. Set aside.

  5. To make the salad, place all ingredients, except the walnuts, on sheets of kitchen paper to absorb any excess water. Once all the water is absorbed, place the courgette, sliced fennel, fennel fronds and radish into the large bowl with the dressing. Mix together thoroughly so all of the vegetables are well covered in the dressing. Divide into salad bowls with the walnuts and mustard cress divided evenly and sprinkled on top of each salad.

  6. Serve the crostata with the salad bowls.

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