Ingredients (for 4):- Fresh sardines - 4
- Olive oil - 20 ml
- Lemon - 1
- Herbs de Provence - 1 tsp
- Sea salt - dashes
- Freshly ground pepper - dashes
- Flour - 150 g
- Water - 60 ml
- Butter - 100 g
- Salt - 1 tsp
- Tomato - 400 g
- Shallot - 1
- Olive oil - 20 ml
- Garlic cloves - 1
- Herbs de Provence - 1 tsp
- Sea salt - dashes
- Freshly ground pepper - dashes
Procedures:
1. Clean and fillet the sardines.
2. Season the fillets with sea salt and ground pepper. Marinate them in the olive oil, lemon juice, and herbs de Provence for 1 hour in the refrigerator.
3. Sift the flour and salt together and make a well in the centre. Add the water.
4. Work rapidly to combine the ingredients into a smooth dough, and chill for about 20 minutes.
5. Bring the butter to the same consistency as the dough mixture. Roll out the dough mixture to form a cross shape, leaving the centre thicker than the four other parts.
6. Place the butter in the centre of the dough and wrap it with the four other sections so that it is completely enclosed.
7. Roll out the dough to form a rectangle whose length is three times greater than its width. Fold it in three, rotate it a quarter-turn and repeat the procedure five times, chilling it for 20 minutes after you have rolled it out and folded twice.
8. Preheat the oven to 180 degree Celsius.
9. Cut out four ovals about 14-15cm long. Prick them with a fork and bake for 15 minutes.
10. Peel the tomatoes.
11. Cut the tomatoes in two between the stem and squeeze the halves in the palm to eliminate the seeds and dice the flesh.
12. Finely chop the shallot and sweat it in the olive oil.
13. Add the diced tomatoes.
14. Remove the shoot from the garlic cloves and chop them. Add the cloves with the herbs de Provence to the tomatoes.
15. Allow the mixture to stew gently over low heat for 30 minutes. Season with salt and pepper.
16. Spread the chopped tomatoes over the puff pastry ovals.
17. Drain the sardine fillets and arrange them over the chopped tomatoes. Garnish with a lemon wedge.
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