Ingredients

• 6 plum tomatoes
• halved lengthways
• 2 sprigs thyme
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 125g/4½ oz rocket leaves
• 50g/2oz parmesan
• finely grated
• 40g/1½ oz pine nuts
• lightly toasted
• 1 garlic clove
• finely chopped
• 4-5 tbsp olive oil
• salt and freshly ground black pepper
• 5 tbsp olive oil
• 450g/1 lb waxy potatoes
• peeled and sliced thinly
• 8 fresh sardines
• scaled and filleted
• 2 tsp picked oregano leaves
• vegetable oil
• for frying the capers
• 2 tbsp capers
• pecorino shavings

Directions

• For the tomatoes
• preheat the oven to 150C/300F/Gas 2.
• Place the tomatoes
• cut-side up
• onto a roasting tray.
• Sprinkle with the thyme
• salt and freshly ground black pepper
• to taste
• and olive oil.
• Roast for 1-2 hours until the moisture has mainly evaporated and the tomatoes have dried out.
• Remove the tomatoes from the oven and set aside to cool.
• For the pesto
• place all the ingredients
• except the oil and seasoning
• into a pestle and mortar or food processor and blend to a coarse purée. Then gradually add the oil
• continuing to blend until you have a thick purée.
• Season the pesto to taste with salt and freshly ground black pepper.
• For the tart
• preheat the oven to 200C/400F/Gas 6.
• Heat two small (18-20cm/7-8in) ovenproof frying pans over a medium heat and add a few tablespoons of olive oil to each.
• Arrange the sliced potatoes in just overlapping circles so they cover the bottom of the pans.
• Season with salt and freshly ground black pepper and reduce the heat to low.
• Cook for about five minutes until the potatoes turn golden brown on the edges and are translucent in the middle.
• Spread the rocket pesto over the potato layer.
• Place the sardines on top
• with the tail pointing towards the middle
• in a fan shape around the pan then sprinkle the oregano over the top.
• Place the pans in the oven and bake for 15-20 minutes until golden brown on the base.
• When the potatoes are cooked and the top is golden brown
• remove the tarts from the oven and cool slightly before tipping out of the pan.
• Meanwhile
• heat a frying pan with about 2cm/1in of vegetable oil
• until just shimmering.
• Add the capers and cook until crispy then remove and drain onto kitchen paper.
• To serve
• place each tart onto a serving plate and place a few roasted tomatoes on top. Finish with some of the deep-fried capers and pecorino shavings.