John Myers
Ingredients for 6 servings:
- 1 roll(s) of shortcrust pastry from the refrigerated section
- 200 g tuna in its own juice
- 300 g celery
- 2 m.-sized eggs
- 2 tbsp sour cream
- 80 g Pecorino, coarsely grated
- 4 slice(s) cheese, e.g. B. Leerdammer or Emmentaler
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
easy to prepare
Wash the celery stalks, remove the strings, and cut the celery into small pieces. Sauté for a few minutes in a non-stick pan with a little water. Add the tuna and its juices and mix well. Sauté over medium heat until the celery is soft. Let it cool in a bowl. Preheat the oven to 180 degrees Celsius. Roll out the shortcrust pastry and place it in a baking dish. Beat the eggs, mix them with the pecorino cheese into the tuna and celery mixture, stir in the sour cream, and season with salt and pepper. Spread over the shortcrust pastry and cover with slices of cheese of your choice. Bake the tart for 30-35 minutes. Let it cool slightly and serve lukewarm.
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