Savory tuna pate

Ingredients for 1 servings:

• 20 g fresh yeast
• 350 g flour
• 2 tbsp butter or margarine
• Salt and pepper, colorful
• 2 eggs
• 1 can tuna in its own juice
• 250g Gouda
• 3 spring onions
• 2 garlic cloves
• 1 sprig(s) rosemary
• 250 g low-fat curd cheese
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

for a 26cm springform pan

Dissolve the yeast in 100 ml of lukewarm water. Knead with flour, fat, salt, and eggs. Cover and let rise for about 30 minutes. Dice the cheese. Wash and slice the spring onions. Peel and chop the garlic. Chop the rosemary as well. Mix the tuna, cheese, spring onions, garlic, rosemary, and quark. Season with salt and pepper. Grease a 26 cm springform pan. Knead the dough and cut in half. Roll out each half. Place one half in the pan and spread the filling on it. Place the second half on top and press firmly around the edges. Brush with egg yolk and let rise for 10 minutes. Bake in an oven preheated to 200 °C (top/bottom heat), or 180 °C (fan oven) for about 40 minutes on the middle rack.