Brick with Sardines

Brick (Tunisian pastry) with sardines, preserved lemon, and piquillo peppers; arugula salad with sweet peppers; and tomatoes with olive oil. Wine: GWC Assyrtiko Santorini 2018.

I have had this recipe ( https://www.papillesetpupilles.fr/2020/05/bricks-aux-sardines-citron-confit-et-piquillos.html/ ) sitting in my bookmarks for a few months waiting for me to get around to seeing if I could find brick, which is a Tunisian type of pastry that had some commonalities with phyllo and crepes. It was on the back of my mind when MyPanier launched a local delivery service including perishable groceries on top of their usual foods—and they had brick! I thought it was quite good, though my husband (who is not a sardine fan like I am) was not a fan. The wine proved a perfect pairing.