Sardine and Leek Tart with Tarragon from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to
Heat a splash of olive oil in a frying pan over medium-high heat and sauté the garlic and onion for 3 to 4 minutes, until softened. Add the leek and sauté for a further 3 to 4 minutes. Let the...
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
Ingredients
- 2 small leeks, washed and sliced into rings
- 2 eggs
- Salt
- pepper
- Olive oil
- 2 garlic cloves, minced
- 1 small yellow onion, thinly sliced into rings
- ½ bunch of tarragon, leaves only, coarsely chopped
- Two 4.2-ounce (120 g) tins of sardines in olive oil, drained
- 1 sheet of puff pastry, thawed
- 1 tablespoon (15 g) butter
- 4 ounces (120 g) soft goat cheese, sliced
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