Sardines and onions summer tart

Preheat the oven to 180°C/350°F/Gas 4.

Place the flour, salt and herbes de Provence in a bowl. Add the diced butter and knead with your fingertips until you get a breadcrumb-like mixture.

Add the egg and lemon juice and ice water. Continue kneading until you have a dough. Form a ball, wrap it in cling film and refrigerate it for at least 30 minutes.

On a floured work surface, using a rolling pin, roll out the dough and transfer it to a flan dish. Prick it with a fork and cover it with parchment paper. Fill with baking beans and bake for about 15 minutes until the dough is coloured.

Remove the parchment paper and baking beans and continue cooking for another 5 minutes to cook the bottom thoroughly.

Open the can of sardines and drain them, reserving the olive oil.

Peel and slice the onions. Take 2 tablespoons of olive oil from the can of sardines and heat in a pan. Sauté the onions in the oil for a long time, stirring regularly until they are tender and lightly coloured. Season with salt and pepper.

Generously cover the tart base with the onions.

Separate the sardines into 2 fillets and remove the central bone. Arrange the fillets evenly on top of the onion layer. Return to the oven for a few minutes at 180 deg * C until warmed through. Serve with a green salad.