Tuna tarte flambée

Ingredients for 2 servings:

• 250 g flour
• 130 ml water
• 2 tbsp oil
• 1 pinch of salt
• 300 g tomatoes
• 2 tbsp, heaped basil, dried
• 1 garlic clove(s)
• 1 onion(s)
• 100 g tuna in oil
• arugula
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat the oven to 180°C fan/convection oven (200°C top/bottom heat). For the dough, place all ingredients in a bowl and knead with a dough hook until firm. Then knead again with your hands. Dust the work surface with a little flour and roll out the dough very thinly. Then place it on a baking sheet. Halve the tomatoes, remove the stems, and cut the tomato halves into 1 cm cubes. Peel the garlic and dice it too. Heat 1/2 tablespoon of oil in a small saucepan and add the garlic, diced tomatoes, and basil. Simmer for 5-6 minutes until a sauce forms. Season with salt and pepper. Meanwhile, peel the onion and slice it into thin rings. Drain the oil from the tuna and break it up with a fork. Spread the tomato sauce evenly over the dough, leaving about 1 cm free around the edges. Top with onion rings and tuna pieces. Bake on the middle rack of the oven for about 15 minutes, until the edges are golden brown. Top the tuna tarte flambée with arugula and cut into pieces.