Sardine tart with sweet bell peppers and currants
Instructions:
- BELL PEPPER FILLING:
- 1 or 2 lemons;
- 1 tablespoon extra-virgin olive oil;
- 1 cup red bell peppers, cut into ¼-inch dice (about ½ medium);
- 1 cup yellow bell peppers, cut into ¼-inch dice (about ½ medium);
- 1½ cups thinly sliced leeks, white and light green parts (about 1 medium);
- ¼ teaspoon fine sea salt;
- ½ cup pitted and chopped oil-packed black olives (about 20 olives);
- ½ cup dried currants;
- ¼ teaspoon freshly ground black pepper;
- ½ teaspoon sugar.
- TO FINISH:
- Easy Whole Wheat and Olive Oil Tart Shell, preferably with cumin, fully baked, using a 9½-inch metal tart pan with removable bottom;
- 1 cup plain whole-milk or lowfat Greek yogurt;
- 2 (3.75-ounce) cans sardines, preferably oil-packed, drained;
- Extra-virgin olive oil, for brushing;
- ¼ cup crumbled mild feta cheese, preferably sheep’s milk.
- To make the filling, prepare the bell pepper filling. Finely grate the lemons until you have 1 tablespoon zest. Press 1 lemon until you have 2 tablespoons juice (reserve the remaining lemon for another use).
- Heat the olive oil in a medium skillet over medium to mediumhigh heat until shimmering. Add the bell peppers, leeks, and salt. Cook, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the olives, currants, lemon juice, zest, and pepper; cook, stirring, until the juice has evaporated, about 2 minutes. Remove the pan from the heat. Stir in the sugar. Taste for salt and pepper and adjust (I like this quite peppery), but keeping in mind that you will add salty feta cheese.
- To finish, place a rack about 6 inches below the broiler and preheat for about 5 minutes. Place the tart pan with the crust on a large rimless baking sheet for easier handling. Using the back of a spoon, spread the yogurt across the bottom of the tart. Spoon the filling into the crust (it will be quite full). Arrange the sardines, forming a star, in the center, and brush them and the rim of the crust with olive oil. Sprinkle the tart with the cheese.
- Carefully place the sheet with the tart pan in the oven (it can slide!) and broil just until the sardines are heated through, about 5 minutes. Watch closely so as not to burn the rim of the crust. Remove from the oven, and carefully slide the tart pan onto a wire rack to cool for a few minutes. Unmold (see sidebar) and cut into wedges. Serve warm.
- TO MAKE IT A FEAST: Use 1 cup mascarpone for a decadently rich and creamy touch instead of the Greek yogurt.