Puff pastry cakes with fennel and sardine

Name: puff pastry cakes with fennel and sardine
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: French
Ingredients: 4 slices (butter) puff pastry (frozen); 1 little fennel bulb; 1 Red onion; 2 cans sardines à 120 g; 3 tablespoons extra virgin olive oil with basil; tablespoon balsamic vinegar; sea salt; freshly ground pepper

A tasty French recipe. The main course contains the following ingredients: fish, (butter) puff pastry (frozen), fennel bulb, red onion, sardines (à 120 g), extra virgin olive oil with basil, balsamic vinegar, sea salt and freshly ground pepper.

Ingredients

Kitchen Stuff

paper towel
baking paper
grill pan

Directions

Preheat oven to 200 ° C or gas oven 4.
Preheat the pan to hot.
Sprinkle puff pastry and allow to thaw in about 10 minutes.
Clean fennel and cut into thin slices in length.
Clean onion and cut into wafer-thin wedges.
Drain the sardines and pat dry with kitchen paper.
Cover fennel, onion and sardines with olive oil.
First roast sardines in a grill pan for about 1 minute on one side.
Place on plate.
Then fennel and onion roast nicely in approx.
2 minutes, turning halfway.
Balsamic vinegar drip over it.
Grease the baking sheet with parchment paper.
Cut each slice of puff pastry into three long strips and place strips next to each other on baking tray.
Spread fennel and onion on top and put 1 sardine with grate stripes upwards on each bar.
Sprinkle the rest of oil over it and season with salt and pepper.
Cook golden brown and cooked in the middle of oven tarts for about 15 minutes.
Allow to cool to lukewarm..