Tomato and sardine crostata with courgette salad recipe
 The crostata is an Italian pastry that is normally served with fruit or jam inside but can also be served with savoury fillings too. 300g/10½oz ripe cherry tomatoes2 tbsp extra virgin olive oil1 garlic clove, thinly sliced300g/10½oz tomato passataflour, for dusting320g/11½oz sheet ready-rolled puff pastry1 free-range egg, beaten12 large fresh sardines, filleted1 tbsp chopped fresh flatleaf parsley leaves½ tsp dried oregano1 tbsp baby capers in vinegar, drainedsalt and freshly ground black pepper 300g/10½oz ripe cherry tomatoes 2 tbsp extra virgin olive oil 1 garlic clove, thinly sliced 300g/10½oz tomato passata flour, for dusting 320g/11½oz sheet ready-rolled puff pastry 1 free-range egg, beaten 12 large fresh sardines, filleted 1 tbsp chopped fresh flatleaf parsley leaves ½ tsp dried oregano 1 tbsp baby capers in vinegar, drained salt and freshly ground black pepper 1 banana shallot, peeled and finely sliced1 tbsp white balsamic vinegar1 tbsp Dijon mustard1 lemon, juice only1 tbsp runny honey5 tbsp extra virgin olive oilsea salt and freshly ground black pepper 1 banana shallot, peeled and finely sliced 1 tbsp white balsamic vinegar 1 tbsp Dijon mustard 1 lemon, juice only 1 tbsp runny honey 5 tbsp extra virgin olive oil sea salt and freshly ground black pepper 4 courgettes, sliced into long flat ribbons with a mandolin1 large fennel, trimmed, finely sliced and green fronds reserved8 red radishes, finely sliced 1 tub mustard cress, chopped150g/5½oz walnuts, left whole or chopped 4 courgettes, sliced into long flat ribbons with a mandolin 1 large fennel, trimmed, finely sliced and green fronds reserved 8 red radishes, finely sliced 1 tub mustard cress, chopped 150g/5½oz walnuts, left whole or chopped Method To make the crostata, place the cherry tomatoes in a small saucepan or bowl. Using a stick blender, blitz to a smooth pulp. Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat and add the garlic. Cook the garlic for 30 seconds, then add the blitzed cherry tomatoes. Cook for a further 2 minutes, then add the tomato passata. Reduce the heat to low and simmer for about 15 minutes, until the tomato sauce has reduced by half and is thick and syrupy. Season with salt and pepper and set aside.Preheat the oven to 200C/180C Fan/Gas 6 and lightly dust a large baking tray with flour. Cut a roughly 25cm/10in diameter circle out of the pastry sheet, then transfer it to the baking tray. Brush the pastry all over with the beaten egg, then bake in the oven (just as it is, without any filling) for 15 minutes. The puff pastry will rise considerably, which is what we want as it needs to cook all the way through. Place the baking tray on a wire rack and leave to cool to room temperature.When the pastry has cooled, gently push down the puffed surface so that it is flat again and spoon on the tomato sauce. Toss the sardine fillets in a bowl with 1 tablespoon remaining olive oil, parsley and oregano. Season with some salt and pepper. Carefully place the sardine fillets, skin-side up, on top of the tomato sauce like a clock face. Sprinkle over the capers, then place the tart back in the oven for a further 20 minutes. Remove the tart from the oven and leave to cool. To make the dressing, place the shallot, vinegar and a pinch of sea salt and pepper in a large bowl. Leave to marinate for 10 minutes. Add the mustard, lemon juice and honey. Stir together, then add the olive oil slowly, stirring so the dressing becomes emulsified. Set aside. To make the salad, place all ingredients, except the walnuts, on sheets of kitchen paper to absorb any excess water. Once all the water is absorbed, place the courgette, sliced fennel, fennel fronds and radish into the large bowl with the dressing. Mix together thoroughly so all of the vegetables are well covered in the dressing. Divide into salad bowls with the walnuts and mustard cress divided evenly and sprinkled on top of each salad. Serve the crostata with the salad bowls. To make the crostata, place the cherry tomatoes in a small saucepan or bowl. Using a stick blender, blitz to a smooth pulp. Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat and add the garlic. Cook the garlic for 30 seconds, then add the blitzed cherry tomatoes. Cook for a further 2 minutes, then add the tomato passata. Reduce the heat to low and simmer for about 15 minutes, until the tomato sauce has reduced by half and is thick and syrupy. Season with salt and pepper and set aside. To make the crostata, place the cherry tomatoes in a small saucepan or bowl. Using a stick blender, blitz to a smooth pulp. Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat and add the garlic. Cook the garlic for 30 seconds, then add the blitzed cherry tomatoes. Cook for a further 2 minutes, then add the tomato passata. Reduce the heat to low and simmer for about 15 minutes, until the tomato sauce has reduced by half and is thick and syrupy. Season with salt and pepper and set aside. Preheat the oven to 200C/180C Fan/Gas 6 and lightly dust a large baking tray with flour. Cut a roughly 25cm/10in diameter circle out of the pastry sheet, then transfer it to the baking tray. Brush the pastry all over with the beaten egg, then bake in the oven (just as it is, without any filling) for 15 minutes. The puff pastry will rise considerably, which is what we want as it needs to cook all the way through. Place the baking tray on a wire rack and leave to cool to room temperature. Preheat the oven to 200C/180C Fan/Gas 6 and lightly dust a large baking tray with flour. Cut a roughly 25cm/10in diameter circle out of the pastry sheet, then transfer it to the baking tray. Brush the pastry all over with the beaten egg, then bake in the oven (just as it is, without any filling) for 15 minutes. The puff pastry will rise considerably, which is what we want as it needs to cook all the way through. Place the baking tray on a wire rack and leave to cool to room temperature. When the pastry has cooled, gently push down the puffed surface so that it is flat again and spoon on the tomato sauce. Toss the sardine fillets in a bowl with 1 tablespoon remaining olive oil, parsley and oregano. Season with some salt and pepper. Carefully place the sardine fillets, skin-side up, on top of the tomato sauce like a clock face. Sprinkle over the capers, then place the tart back in the oven for a further 20 minutes. Remove the tart from the oven and leave to cool. When the pastry has cooled, gently push down the puffed surface so that it is flat again and spoon on the tomato sauce. Toss the sardine fillets in a bowl with 1 tablespoon remaining olive oil, parsley and oregano. Season with some salt and pepper. Carefully place the sardine fillets, skin-side up, on top of the tomato sauce like a clock face. Sprinkle over the capers, then place the tart back in the oven for a further 20 minutes. Remove the tart from the oven and leave to cool. To make the dressing, place the shallot, vinegar and a pinch of sea salt and pepper in a large bowl. Leave to marinate for 10 minutes. Add the mustard, lemon juice and honey. Stir together, then add the olive oil slowly, stirring so the dressing becomes emulsified. Set aside. To make the dressing, place the shallot, vinegar and a pinch of sea salt and pepper in a large bowl. Leave to marinate for 10 minutes. Add the mustard, lemon juice and honey. Stir together, then add the olive oil slowly, stirring so the dressing becomes emulsified. Set aside. To make the salad, place all ingredients, except the walnuts, on sheets of kitchen paper to absorb any excess water. Once all the water is absorbed, place the courgette, sliced fennel, fennel fronds and radish into the large bowl with the dressing. Mix together thoroughly so all of the vegetables are well covered in the dressing. Divide into salad bowls with the walnuts and mustard cress divided evenly and sprinkled on top of each salad. To make the salad, place all ingredients, except the walnuts, on sheets of kitchen paper to absorb any excess water. Once all the water is absorbed, place the courgette, sliced fennel, fennel fronds and radish into the large bowl with the dressing. Mix together thoroughly so all of the vegetables are well covered in the dressing. Divide into salad bowls with the walnuts and mustard cress divided evenly and sprinkled on top of each salad. Serve the crostata with the salad bowls. Serve the crostata with the salad bowls.