Quick puff pastry tuna tart

Ingredients for 1 servings:

• 1 roll of topping dough
• 2 cans of tuna
• 2 eggs
• 1 cup of crème fraîche, approx. 150 – 200 g
• 2 handfuls of cherry tomatoes
• 1 handful of olives stuffed with garlic, pickled
• 1 small onion(s), red
• 100 g raclette cheese or other cheese
• e.g. mustard
• salt and pepper
• basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 200°C (top/bottom heat). Grease a springform pan and line the puff pastry with puff pastry, ensuring the entire edge is covered. Prick the pastry several times with a fork and pre-bake in the oven for about 7 minutes. Meanwhile, chop the onion as finely as possible and slice the tomatoes and olives into thin rings. Spread the slightly cooled pastry base with mustard. Drain the tuna and spread it on the pastry base, then sprinkle the olives on top. Mix the eggs and crème fraîche in a separate bowl, season with salt, pepper, and basil to taste, and stir in the chopped onion. Spread the mixture over the tuna, sprinkle with the tomatoes, and finally cover with cheese slices (you can also grate the cheese if you like). Bake the whole thing in the oven at 180°C (top/bottom heat) for another 25-30 minutes.