Sardine And Olive Tart

• 1 None sheet frozen puff pastry, thawed and halved
• 4 oz canned sardines in oil, drained, 1 1/2 tbsp oil reserved
• 1 None red onion, thinly sliced
• 12 None pitted mixed green and black olives, halved
• 2 tbsp finely chopped flat-leaf parsley

1. Preheat oven to 425u0b0F. Line a baking sheet with parchment paper. Place puff pastry on prepared tray. Lightly score a 1/2 inch border around edge of the dough, taking care not to cut all the way through.
2. Bake for 10 minutes or until light golden and puffed. Using a wooden spoon or spatula, press down center of the dough. Bake for 5 minutes more or until golden.
3. Heat reserved oil from sardines in a pan over moderately high heat. Add onion and cook, stirring, for 5 minutes or until onion softens and starts to brown. Season with salt and pepper.
4. Spoon onion mixture over the pastry. Half the sardines and arrange over onions. Sprinkle with olives. Bake for 8 minutes or until hot. Serve sprinkled with parsley.

pastry, oil, red onion, black olives, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/21167 (may not work)