With sardine and tomato tartlets with marjoram

00325 SARDINE and tomato TARTLETS with MARJORAM INGREDIENTS for 4 PEOPLE 400 g of pasta BRISA, 300 g ripe but firm tomatoes, 2 tablespoons mustard, one finely chopped shallot, 16 black olives, sardine fillets, 16 4 sprigs fresh Marjoram, 2 tablespoons chopped parsley, 2 tablespoons of olive oil, butter and flour for stencils, salt, pepper.

Preheat oven to 210° grease and flour round for stencils 4 small pastries.

Roll out the pastry rings cut 4 circles with a diameter of about 12 cm.

Place in buttered moulds and possibly remove the excess dough.

Tap the bottom with the tines of a fork and transfer it in the refrigerator for 15 minutes.

Wash tomatoes, cut into 1/2 washers cm thick and place on absorbent kitchen paper.

Spread the mustard on the bottom pastries; the same spread the chopped shallot and then the tomato slices.

Garnish with the olives, sardine fillets positioned.

Sprayed with olive oil, add salt and pepper and sprinkle with Marjoram.

Bake and Cook 20-25 minutes.

When cooked, sprinkle with parsley, let cool and serve.