Fresh Sardine Puff Pastry Tart with Basque-Spiced Belly Bacon

• 250 g puff pastry, rolled out with a rolling pin
• 800 g fresh sardine fillets
• 300 g ripe but firm beef heart tomatoes
• 250 g belly bacon rolled with Basque spices, cut into thin lardons
• 2 tablespoons olive oil
• Flat-leaf parsley
• Salt and ground black pepper

• Prep: 25 minutes
• Cook: 25 minutes

Difficulty: Intermediate

1. Preheat the oven to 240°C (th-8).
2. Cut the tomatoes into slices.
3. Prick the dough, leaving a 3 cm edge. Place on a Silpat mat or parchment paper on a baking sheet. Top the pricked dough with tomato slices, 1 tablespoon olive oil, and salt.
4. Arrange the sardine fillets in a star shape, tails toward the center. Drizzle with remaining olive oil, salt, and ground pepper.
5. Bake for 15 minutes.
6. Brown the bacon lardons in a pan and chop the flat-leaf parsley.
7. Remove from oven, reduce temperature to th-5, sprinkle with bacon and parsley, and bake 10 more minutes.
8. Serve hot.