Delicate sardine and creamy cauliflower tart

sardine and cauliflower tart
  • 45 mn
  • 15 mn
  • 4 people
  • Easy


  • 2 cans of Connétable sardines de Garde
  • 2 rolls of puff pastry dough
  • 1 small cauliflower
  • 50g single cream
  • A dozen red and yellow cherry tomatoes
  • 1/2 bunch flat parsley
  • Fine salt and ground pepper


  1. Wash the cauliflower then cook half of it in boiling salted water.
  2. Place the puffed pastry in four pastry cases on a baking sheet. Prick with a fork to stop the pastry swelling too much as it cooks.
  3. Heat the oven to 180° (th. 6).
  4. Once the cauliflower is cooked through, rinse under running water. Drain well then mix with the single cream in an electric mixer. Place the cauliflower purée in a saucepan and heat gently to dry off. Season with salt and pepper.
  5. Once the cauliflower purée has thickened, spread it in a thin layer over the puff pastry. Next, add the drained sardines, the washed and halved cherry tomatoes, a few raw cauliflower florets and a few flat parsley leaves.
  6. Drizzle with the sardine oil and bake for 15 minutes.


Serve these delicate little tarts warm with a green salad.

Recipe by Jean-Charles Karmann