Samoussas my way... à la provençale...
Cut each sheet of brick pastry into 8 triangles, place them on a baking tray covered with baking paper, lightly oil them with a brush, sprinkle with dethyme and bake for 4 minutes at 180°C. Prepare your dressing with the olive oil and basil and the basil and tomato vinegar, season your salad and add the tomatoes, place the salad in the centre of the plate and place the brick sheets on top, alternating, like a mille-feuille, the toppings with the tuna and sun-dried tomato salad dressing (2 tsp. per layer).
The little extra Aix&Terra
You can also replace the Tuna delicacy with the Sardinade de la Manufacture!
that you will need