Recipes, Entrées

Thin sardine tart

Ingredients

  • 150 g puff pastry   
  • 30g old-fashioned mustard
  • 200g fresh sardine fillets
  • 1 tomato
  • 5 fresh basil leaves
  • olive oil
  • Flower of salt
  • Freshly ground pepper

Instructions

Peel, quarter and seed the tomatoes. Keep the ‘petals’.

Line a rectangular baking tin with a layer of puff pastry.

Spread a thin layer of wholegrain mustard in the centre.

Cut and position the sardine fillets, overlapping them slightly.

Place the tomato ‘petals’ on top.

Sprinkle with fleur de sel, finely chopped basil and freshly ground pepper.
Finish with a drizzle of olive oil and bake for 12 minutes in an oven preheated to 220°C.

The result

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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