This pizza-style tart uses potato pastry as a base, and this recipe can be found on this site. It is then topped with an appetising mélange of tuna, spicy chorizo sausage, peppers and olives. Toppings can easily be varied to include your own favourites. Serve with a salad – watercress and cherry tomato is good – for an easy family meal.
For a potato tart with sardines and red onion, spread the tomato passata over the surface of the potato pastry base, then top with 1 red onion, thinly sliced, and 1 seeded and thinly sliced red or yellow pepper. Drain 2 cans of sardines in olive oil, about 120 g each, and flake into large pieces. Scatter over the tart together with 6 thinly sliced midget gherkins. Bake as in the main recipe.
Potatoes are a classic source of starchy carbohydrate for everyday meals. Their value as a nutritious and satisfying food was appreciated during the Second World War when the Ministry of Food made sure that they did not become rationed. * Processed tomatoes in passata contain a high amount of lycopene, a red carotenoid pigment that helps to protect against heart disease and some forms of cancer. * Chorizo is quite high in fat, but as the paprika-flavoured oil oozes out on cooking, no extra oil need be added to the pan for glazing the shallots.
A, B12, C, selenium * B6, folate, niacin * B1, E, calcium, copper, iron, potassium, * zinc