|400.00 g||readymade shortcrust pastry — frozen, defrosted|
|30.00 ml||fresh chillies — 573|
|1.00||onion — finely chopped|
|800.00 g||tomatoes — canned or fresh, chopped|
|5.00 ml||tomato purée|
|2.00||garlic — cloves, finely chopped|
|5.00 ml||fresh oregano — chopped, to garnish|
|1.00||red pepper — sliced|
|1.00||yellow pepper — cut into strips|
|85.00 g||sardines — tinned|
|12.00||olives — pitted|
Preheat oven to 200 °C. Grease a tart dish.
Roll pastry out and use to line tart dish.
Prick the pastry gently all over, without piercing right through.
Cover with clingwrap and chill for 30 minutes.
Blind-bake the pastry for 10 minutes.
Heat oil in a frying pan and sauté onion until soft, but not browned.
Score a cross on the top of each tomato.
Plunge into boiling water
for 20 seconds, then drain and peel the skin away from the cross.
Chop the tomatoes, discarding the cores.
Add tomatoes, tomato purée,garlic and oregano to the frying pan and simmer, uncovered, for 20 minutes, stirring occasionally.
Once the tomato is soft and the mixture has become a paste, leave to cool.
Mix together eggs and milk.
Spread tomato sauce over pastry, then scatter with peppers.
Arrange sardines and olives, then pour egg mixture over and bake for 25 minutes.
Scatter with oregano leaves