A delicious toast tapa with Small Sardines from Galicia with tomatoes and Extra virgin Olive Oil, Sherry Vinegar from Jerez and seasalt Olmeda Origenes. ...

1. “Coca” toast of Sardines in Olive Oil
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Ingredients:
• 1 kilo of vine tomatoes
• 1 big scallion
• 2,5 ml of Vinegar from Jerez or balsamic vinegar
• 2 tins of sardines in olive oil Olmeda Origenes
• 40 g of goat cheese
• Cherry tomatoes from our domestic garden
• 2 g of cumin grains
• 2 puff pastry of 18x18
• Chives
• Salt
Directions:
1. Cut the puff pastry in rectangular shapes of medium size. Using the paper that
comes with the puff pastry, cover a tray of oven, place the rectangular shapes
above and introduce it in the oven. Let bake at 180º during 12 minutes and keep it
for later on.
2. Cut the scallion in very thin squares. On the other hand scald, peel and remove the
pips from the tomatoes. Cut them the same way as for the scallion.
3. Set to cook the tomatoes and the scallion with
a branch of thyme and some salt. When it
becomes smaller separate the thyme, season
to your taste and let it cool down.
4. Cover the surface of the puff pastry
generously with the preparation of tomato and
scallion but do it just before serving to
prevent the puff pastry from losing its
texture.
5. On the top we insert sardine with a little piece
of cheese and cumin until it covers everything.
Place a few cherry tomatoes.
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