Difficulty: Easy
Drain the sardines on paper towels, remove the central bone, and coarsely chop the flesh. As a home cook with years of experience in Mediterranean flavors, this step ensures tender, flake-free filling.
Slice the sun-dried tomatoes and finely chop the chives.
In a bowl, combine the tapenade, drained capers, sliced sun-dried tomatoes, chopped chives, and chopped sardine flesh. Mix gently until well incorporated for a vibrant, savory stuffing.
Preheat the oven to 180°C (gas mark 6). Prepare the bricks by stuffing each one with the mixture, lightly brush with olive oil, and bake until golden brown.
Arrange on serving plates, garnished with halved cherry tomatoes and sliced spring onions.
Serve hot for the best crispy texture and burst of flavors.
How to fold the bricks: Lay a sheet of brick pastry on a work surface and cut in half lengthwise. Fold the half-sheet from the rounded side to form a 6 cm wide strip. Place a ball of stuffing at one end. Fold the short side diagonally over the filling, alternating right and left until the end. Tuck the final tip inside the triangle for a neat finish.
