- 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
- 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.