Instructions: Blind bake a tart case as above.

Slice the onions and cook as above substituting olive oil for the butter.

When the onions are soft spread them over the tail base.

Season and arrange the raw sardine fillets tightly on top of the onions like spokes on a wheel.

Place half a stoned black olive in the gap between each sardine and the rim plus an olive in the middle.

Slice the chilli into very thin rounds and sprinkle them over the top.

Sprinkle with thyme leaves and some olive oil.

Bake at 400F/200C/gas mark 6 for 15 minutes until the sardines are cooked and their skins crisp.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.