Samoussas my way... Provencal style
Cut each sheet of brick pastry into 8 triangles. Place them on a baking sheet covered with baking paper, lightly oil them with a brush, sprinkle with thyme and bake for 4 minutes at 180°C.
Place the salad in the centre of the plate and arrange the brick sheets on top, alternating, like a mille-feuille, the fillings with the Aix & Terra Tuna Delight and the Aix&terra organic dried tomato delight (2 tsp. per layer).
The little extra Aix&Terra
that you will need
- Valrhona Chocolate