17 Jun Toast tapa with Small Sardines from Galicia with tomatoes and Olive Oil Olmeda Origenes.



  • 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 18×18
  • Chives
  • Natural seasalt flower


Directions:Coca con Sardinillas, aceite de oliva virgen extra, vinagre de jerez

  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.


Recipe elaborated by the spanish blogger Pilar Ruiz[/vc_column_text]

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