Difficulty:[usr 1]
Drain the sardines on absorbent paper, remove the central bone and coarsely chop the flesh.
Slice the dried tomatoes and chop the chives.
In a bowl put the tapenade, the drained capers, the dried tomatoes, the chives and add the flesh of the sardines, mix well.
Turn on the oven th 6 (180°C), make the bricks * by stuffing them, lightly oil them and cook them golden brown in the oven.
Arrange on plates, decorating with cherry tomatoes and white onions.
Serve hot.
*Folding the bricks:lay a sheet of bricks on a work surface and cut it in half down the middle. Fold the half-sheet over, starting from the rounded side, to obtain a strip of dough about 6 cm wide.
Lay a ball of stuffing at the end of the strip of dough. Enclose the stuffing by bringing the short side of the strip diagonally, once to the right, once to the left until you reach the other end of the strip of dough.
Slightly fold the top end inside the triangle for finishing.
