ingredients

2 boxes of sardines
2 rolls of puff pastry
1 small cauliflower
1 tbsp. to s. curved thick cream
12 cherry tomatoes
3 sprigs of basil
1 egg white
Black pepper from the mill

Equipment

1 large saucepan
2 non-stick plates

Steps

Step 1

In advance : separate bouquets of cauliflower; dip les into the pan of boiling salted water, cook 8 min. Cool under the tap, drain thoroughly, mix with cream, black pepper mill.

2nd step

Prepare the crusts : preheat the oven to 180 ° C (theory 4). In the cold unrolled dough, cut out 4 disks 16-17 cm in diameter, put them on the plates. Without re-spreading them, cut into the falls 4 long and thin strips; moisten the periphery of the discs, apply the strips on them; coat with egg whites. Bake 5-6 min.

Step 3

20-25 min before serving : spread mashed potatoes in crusts. Place on top raw raw cauliflower florets, tomatoes cut in four, and drained sardines. Sprinkle the sardines with a little oil from their box. Salt little, bake for 15 minutes at 180 ° C. Sow basil leaves.

tips

Sardines . For fine sardines of taste, soft, not drying too quickly in the oven, we chose Sardines at the old Heritage Connétable Brittany.

Treat yourself . Enjoy hot with a green salad with olive oil and balsamic vinegar.