Provençal puff pastry tarts with tuna

Ingredients for 4 servings:

• 275 g puff pastry
• 150 g cocktail tomatoes
• 1 large onion(s), red
• 1 can tuna fillet(s) in its own juice
• 3 m.-sized eggs
• 80 g cream
• 50 g Parmesan, freshly grated
• 2 sprigs of thyme
• 12 black olives, pitted
• some salt and pepper
• Butter for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

for a 12-cup muffin tray

Roll out the puff pastry, cut into 12 pieces, and press the pieces into a buttered muffin tin. Halve the tomatoes, slice the olives, and slice the onion. Drain the tuna. Mix the eggs, cream, Parmesan cheese, and thyme; season with salt and pepper. Pour the mixture into the tartlets, divide the cherry tomatoes, tuna, olives, and onion evenly among the tartlets. Bake the tartlets at 220°C (top/bottom heat) for about 20 minutes. Serve with salad.