Sardine And Tomato Tart

• 13.25 oz frozen puff pastry, thawed
• 1 (13.5 oz) can diced tomatoes
• 2 cloves garlic, minced
• 1 tbsp fresh oregano leaves, chopped, plus extra leaves to serve
• 1 None onion, thinly sliced
• 2 (4 oz) cans sardines in oil, drained, oil reserved
• 1.5 oz pitted black olives
• 2 tbsp baby capers, drained
• 2 tsp fresh thyme leaves

1. Preheat oven to 425u0b0F.
2. Line a baking tray with parchment paper. Roll puff pastry into a 12x8 inch rectangle. Score around edges, 3/4 inch in. Place on prepared tray. Chill for 20 mins.
3. Meanwhile, simmer tomatoes, garlic and oregano over medium heat for 20 mins, until thickened. Season. Let cool slightly.
4. In a frying pan, cook onion in a little oil over medium heat for 10 mins, until soft. Top puff pastry with tomato sauce and onions. Arrange remaining ingredients over top. Drizzle with reserved sardine oil. Bake for 20-25 mins, until puffed and golden. Sprinkle with extra oregano, cut and serve.

pastry, tomatoes, garlic, oregano, onion, sardines in oil, black olives, baby capers, thyme

Taken from recipes-plus.com/api/v2.0/recipes/25424 (may not work)