John Myers
Ingredients for 4 servings:
- 200 g flour
- 100 g butter
- 1 egg(s)
- 3 tbsp water
- Fat, for the mold, possibly also breadcrumbs
- 1 large tomato(s), cut into approx. 3 – 4 mm thin slices, or 1 – 2 slices
- 2 cans of tuna in oil
- 1 bunch of spring onions, cut into fine rings
- 150 g mushrooms, brown, sliced
- 2 red bell peppers, diced
- 1 m.-sized zucchini, halved and thinly sliced
- 100 g cheese or Parmesan, grated
- 1 carrot(s), cut into fine strips using a vegetable peeler
- 4 eggs
- 200 g crème fraîche, also with herbs and/or light
- 3 tbsp mustard
- some olive oil, for frying
- salt and pepper
- Herbs of Provence
- Paprika powder, sweet
- curry powder
- Garlic granules
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes
Own creation
Dough: Put the flour, softened butter (cut into small cubes), egg, water, and a pinch of salt into a bowl. Knead into a shortcrust pastry by hand. I always wear disposable gloves to keep my hands clean and prevent stickiness under my fingernails. Shape the dough into a ball, wrap it in cling film, and refrigerate for 1-2 hours. Filling: Wash, trim, and chop the vegetables. Briefly fry the vegetables in a pan with olive oil, first adding the peppers, carrots, and zucchini, then the mushrooms, and finally the spring onions. The vegetables should still have some bite. Remove the vegetables from the heat and drain in a colander. Preheat oven to 180°C (fan). Place the dough in a greased springform pan and raise the sides to about 3 cm. If you like, you can also sprinkle the pan with breadcrumbs after greasing. This makes it even easier to remove the tart from the tin and the edges will be nice and crispy. Prick the base several times with a fork. When the oven is hot, place the tin in the upper third of the oven for about 10 minutes and pre-bake the base. You can also place dried pulses on the pastry for blind baking, but it will work without. If the edges crease inwards a little, simply fold them back up when adding the mixture. The pastry won’t be that firm after 10 minutes, so it will still be fine. In the meantime, in a bowl, mix the crème fraîche, mustard, salt, pepper, vegetables, well-drained tuna, cheese, eggs, paprika powder, curry powder, garlic granules and herbs and season with salt and pepper. Remove the springform pan from the oven and pour in the mixture. After about 30 minutes, arrange the sliced tomatoes on top, season again if necessary, and bake for another 30 minutes. You can also place sliced tomatoes on top if you don’t like tomatoes. If necessary, occasionally pat away any liquid from the tomatoes that collects on top of the tart with a paper towel. The tart is ready when the filling has set nicely. The baking time depends on the oven and the filling. If necessary, cover the tart with aluminum foil if it gets too dark or the pastry edges get too brown. When the tart is ready, remove the sides of the springform pan and cut into slices like a cake. You can change the vegetables as desired, and then adjust the seasoning accordingly.
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