John Myers
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Tuna Tart with Tomatoes
The perfect tuna tart with tomatoes recipe with a picture and simple step-by-step instructions.
dough
- 140 g Spelled flour
- 1 St Egg
- 50 g Salt butter
Covering
- 1 tbsp Dijon mustard
- 1 tsp Mustard Espelette pepper
- It is spicier than the very hot Dijon mustard
- 1 piece Drained canned tuna
- Big box of nature
- 6 piece Cocktail tomatoes
molding
- 1 piece Egg
- 100 ml Creme fraiche Cheese
- 1 tbsp Milk
- Salt, pepper, red berries
- 1 tbsp Styrian pumpkin seed oil
to garnish
- 1El Kürbiskernöl
- Put the flour in a bowl, place the egg in the hollow, add the cold butter pieces and quickly knead the whole thing by hand to form a dough. Wrap in cling film and put in the refrigerator for an hour.
- After the rest period, the oven is heated to 200 ° C, circulating air 190 ° C.
- Drain the tuna, cut open the cocktail tomatoes, I’ll use the slightly larger French cocktail tomatoes. Then it is draped.
- Place the dough in the mold, pick several times with a fork, put the Dijon mustard on the dough, also mix the mustard with the Espelette pepper, see photos, with the fork and brush the dough with it.
- Crumble the tuna with your fingers and add to the mustard mixture.
- Place the tomatoes on top of the tuna.
- Mix the egg, crème fraiche, a tablespoon of milk, salt, pepper and crushed red berries and pour over.
- Put the tart in the oven and bake for 40-45 minutes.
- As the crowning glory, pour the pumpkin seed oil over the tart, for all those who like it, it really is the crowning glory.
- The tart has the best taste when it is no longer so hot, so serve almost lukewarm or even cold, bon appétit :). A frisée salad with a vinaigrette and lots of garlic goes wonderfully with it.
- I had a Riesling spritzer because I felt like it, a nice red wine goes just as well.
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