Tuna and tomato tart

Ingredients for 1 servings:

• 3 eggs
• 150 g flour
• 80 g semi-skimmed margarine, 28%
• e.g. salt and pepper
• 1 can tuna in its own juice
• 150 g tomatoes
• 200 g cream cheese, natural
• 150 g sour cream
• n. B. herbs
• possibly grease for the mold

Instructions

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

Low-carb

Separate one of the eggs and knead the yolk with the flour, margarine, and salt to form a smooth dough. Wrap in cling film and refrigerate for at least 30 minutes. In the meantime, drain the tuna, wash the tomatoes, and slice them thickly. Mix the cream cheese with the sour cream, egg whites, and the other two eggs. Add the tuna and season with herbs, salt, and pepper. Preheat oven to 200°C (top/bottom heat). Roll out the dough slightly and place it in a tart pan (26 cm diameter), greasing the pan beforehand if necessary. Line the pan well with the dough, forming a small rim. Pour the tuna mixture into the pan and smooth it down. Arrange the tomato slices on top. Bake in the oven for approximately 35–40 minutes.