John Myers
Ingredients for 3 servings:
- 200 g flour
- 100 g butter
- 1 egg(s)
- some water, a few tbsp
- Fat for the mold
- e.g. tomato(s)
- 1 can of tuna
- 1 egg(s)
- 1 cup crème fraîche
- Mustard
- olive oil
- Salt
- pepper
- basil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Tuna tart
For the pâte brisée: Soften the butter, cut it into pieces, and place it in a bowl with the flour. Mix it with your hands. Add the egg. Mix it and add water to form the dough. Let it rest for less than an hour. For the tarte au thon: Spread the pâte out and place it in a greased baking dish. Prick the dough all over with a fork. Place it in the oven at 180°C (top/bottom heat) for about ten minutes. Spread the mustard over the dough and add the drained tuna pieces. Mix the egg, crème fraîche, salt, and pepper in a small bowl and spread it over the tuna layer. Top with a layer of sliced tomatoes, a drizzle of olive oil, and basil for the finishing touch. Return to the oven for about half an hour (preferably a bit longer). Serve warm with a green salad. Tip: You can also top the dough with sweet fruit.
Facebook Comments