Sardine flatbread with vegetables and olive sauce

Our beloved chef Stéphane Poussardin presents us with an ideal Delicooks recipe to surprise this summer. What a delight for the eyes... And for the palate!

INGREDIENTS:

8 open boneless sardines
50 gr. sweet onion
100 gr. zucchini
100 gr. fresh fennel
100 gr. yellow bell pepper
100 gr. eggplant
100 gr. carrot
4 fresh basil leaves
200 cl of virgin olive oil
Tapenade (black olive pate)
Salt

For the coke:

125 gr. Of flour
100 gr. ointment butter
125 gr. grated Parmesan
125 gr. of almonds in granules
1 egg yolk

PREPARATION:

Cut the vegetables into small cubes and sauté them separately, they have to be crunchy.
Mix all the vegetables, season with salt and add the cut basil leaves, dress with the remaining olive oil.

For the coke:

Mix the butter with the flour, the Parmesan, the almonds and finally the egg yolk, knead to obtain the shortcrust pastry.
Stretch the dough with a rolling pin ½ cm thick and cut into 10cm x 5cm rectangles, bake for 3 to 4 minutes at 180º.

Dish assembly:

On the cake, arrange the mixture of crunchy vegetables and 2 sardine fillets, bake for 2 minutes and serve. The sardines have to be semi-raw.
Dress with the tapenade mixed with the olive oil.