Sardine open flatbread is an open-faced tosta inspired by Portugal's love of sardines, made by arranging sardine fillets, tomato and olives over a thin whole-grain flatbread base and baking it. Rolling the dough thin keeps the base crisp instead of soggy from the sardines' liquid. Thanks to its whole-grain dough, it's also a suitable option for anyone who prefers a high-fibre diet.
Knead the whole wheat flour with the salt, olive oil and warm water, cover and let it rest for 20 minutes.
Roll the dough out as thin as possible into a round and place it on a greased baking tray.
Arrange the tomato slices, sardine fillets and olives over the dough.
Bake in a preheated 210-degree oven for 18 minutes until the edges turn golden, then drizzle with lemon juice before serving.
If you roll the dough too thick, the sardines' liquid softens the base — try to roll it as thin as possible. Allergens: contains gluten (whole-grain flour) and fish.
Drizzling a few drops of lemon juice over the flatbread before serving gives it the fresh taste typical of Portugal's coast.
Admin DadaGastro · verified in test kitchenFırınlama süresini tarifteki 18 dakika yerine 22 dakikaya çıkardım, kenarları daha da gevrekleşti ama tabanın ortası biraz fazla kurudu, bir dahaki sefere 20 dakikada dururum.
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