Recipe Tomato and Sardine Sourdough Tatin

[Morning Glory]

Another way to use up stale bread. Make sure the bread is baked in a low oven until perfectly dry - otherwise the base will be mushy! No precise measurements here. I used a 9 inch frying pan. Add another egg if you use a larger pan. For a vegetarian version, substitute strips of baked aubergine for the sardines.

Ingredients
Stale sourdough bread cut into chunks - enough to very generously fill your pan.
Olive oil
Tomatoes cut in half (enough to fill the base of the pan)
Small tin of sardines
3 eggs
Salt to taste

Method
Scatter the bread chunks on a baking tray, drizzle with olive oil and bake at 160 C until thouroughly dried out and lightly browned. Set aside.
Turn up the oven to 180 C.
Drizzle a little olive oil into an oven proof frying pan. Place the tomatoes cut side down and turn up the heat to slightly char the tomatoes.
Arrange the sardines in and around the tomato halves
Pile the bread chunks on top of the tomatoes and sardines.
Beat the eggs together adding a little salt, to taste.
Pour the eggs over the bread chunks.
Bake in the oven for 25 minutes until the 'base' is set.
Leave to cool slightly then turn out the tatin by placing a plate over the pan and inverting.

 

[Herbie]

A posh version of one of my favourite quick lunches of tomato, onion and sardines on toast. I'll have to try this.

 

[The Late Night Gourmet]

This does seem to be a great way to throw together something that looks like you spent a lot longer with it!

 

[Morning Glory]

This does seem to be a great way to throw together something that looks like you spent a lot longer with it!

True!