Tarte flambée with tuna and arugula

Ingredients for 2 servings:

• 200 g flour
• 5 g salt
• 10 g olive oil
• 110 ml water
• 200 g crème fraîche with herbs
• 1 tsp dill, fresh or dried
• 1 tsp, heaped mustard, medium hot
• salt and pepper
• 1 can of tuna in its own juice (195 g), not drained
• 70 g onion(s)
• 50 g arugula
• 80 g cheese (Gouda)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

In a bowl, knead the flour, salt, olive oil, and water. Chill the dough for about half an hour. Meanwhile, mix the crème fraîche with the mustard, dill, and salt and pepper to taste. Finely dice the onions, grate the cheese, chop the arugula, and mix everything with the tuna (with its juices). Roll out the dough, spread the crème fraîche mixture, then the tuna mixture on top. Bake the tarte flambée in a preheated oven at 260°C (top/bottom heat) on the lowest rack for about 20 minutes. Serve with a cold beer or a cool, semi-dry white wine.