Oven, Parchment paper, Baking pan
Be sure to follow the puff pastry package instructions! Preheat oven to 350°F. Wash & thinly slice the tomatoes.
Drain the canned sardines. Cut them in half lengthwise.
Unroll the puff pastry onto a parchment-lined baking sheet. Pierce it all over with a fork.
Spread the ricotta cheese over the puff pastry, leaving a border around the edges. Season with salt & pepper.
Arrange the tomatoes over the ricotta in a circular pattern. Season with salt, pepper & olive oil.
Arrange the sardine fillets over the tomatoes. Bake for 50 min at 350°F.
Top the tart with handfuls of arugula, grated lemon zest & a drizzle of oil. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Tomato & Sardine Tart" contains 451 Energy, 32 g of Fat, 32 g of Carbohydrates, 13 g of Protein, 4 g of Fiber.