Sardine And Tomato Tart

• 13.25 oz frozen puff pastry, thawed
• 1 tbsp olive oil
• 2 cups cherry tomatoes
• 2 cloves garlic, minced
• 1 None red onion, thinly sliced
• 1 (4 oz) can sardines in oil, drained, oil reserved
• 1 oz pitted black olives
• 1 tbsp capers, drained
• 2 tsp fresh thyme leaves

1. Preheat oven to 425u0b0F. Line a baking tray with parchment paper. Roll out puff pastry into a 12x8 inch rectangle then transfer to prepared baking tray. Use a small knife to score border, 3/4 inch from edge. Chill for 20 mins.
2. Meanwhile, heat 1/2 tbsp oil in a saucepan. Add tomatoes and garlic. Cook for 2 mins. Reduce heat to medium-low and simmer for 10 mins, until tomatoes are very soft and liquid has evaporated. Season. Set aside to cool completely.
3. Heat remaining oil in a frying pan over medium heat. Add onion and cook for 10 mins, stirring, until very soft. Set aside.
4. Spread cooked tomatoes over tart shell, keeping within scored area. Top with onions then a layer of sardines. Scatter olives, capers and thyme over top. Drizzle with reserved sardine oil and bake for 30-35 mins, until pastry is puffed and golden. Serve hot or warm.

pastry, olive oil, cherry tomatoes, garlic, red onion, sardines in oil, black olives, capers, thyme

Taken from recipes-plus.com/api/v2.0/recipes/25335 (may not work)