Sardine and Flower Tart Recipe

Ingredients:

1. 1 refrigerated pie crust
2. 1 can of sardines
3. 1/4 cup of diced onion
4. 2 cloves of minced garlic
5. 1/4 cup of chopped edible flowers (such as pansies or calendula)
6. 3 eggs
7. 1/2 cup of milk
8. 1/4 cup of shredded cheese
9. 1/4 tsp of salt
10. 1/4 tsp of black pepper

Instructions:

1. Preheat oven to 375°F/190°C.
2. Unroll the pie crust and press it into a 9-inch tart pan.
3. Drain the sardines and mash them with a fork in a separate bowl.
4. In a skillet, sauté the onion and garlic over medium heat until softened.
5. Add the mashed sardines and chopped flowers to the skillet and cook for an additional 2-3 minutes.
6. In a mixing bowl, whisk together the eggs, milk, cheese, salt, and pepper.
7. Pour the sardine mixture into the pie crust and spread it evenly.
8. Pour the egg mixture on top of the sardine mixture.
9. Bake for 30-35 minutes or until the filling is set and the crust is golden brown.
10. Let it cool for a few minutes before slicing and serving.

Verdict:

A unique and flavorful tart that combines the richness of sardines with the delicate taste of edible flowers. The savory filling is balanced out by the cheesy and creamy egg base, while the crust adds a nice crunch to the texture.

Serving Suggestions:

Serve the sardine and flower tart hot or cold as an appetizer, brunch or lunch dish. It pairs well with a side salad of mixed greens and a simple vinaigrette dressing. Enjoy with a glass of crisp white wine to complement the flavors.