Tuna tart

Tuna tart

INGREDIENTS:
For the dough:
The dough is Pâte Brisée
250 g all-purpose flour
125 g soft butter
70-80 ml cool water
½ teaspoon salt

For the filling:
200 g canned tuna with olive oil
2 eggs
200 ml liquid cream
7-8 tablespoons grated Gruyère or Parmesan cheese
black pepper
chives

PREPARATION:
Dough
Mix the flour, softened at room temperature butter and salt in a bowl. Begin kneading and adding water gradually until you get a homogeneous dough. Cover the dough with plastic wrap and leave it to rest for about ½ hour in a fridge.

Filling
Drain the tuna from the olive oil.
Mix the eggs, grated cheese, liquid cream and black pepper in a bowl.

Roll the dough so that it is about ½ cm thick, put it in a baking tray and pierce it using a fork. Cut out the excess dough.

Tuna tart

Pour the filling and then add the pieces of tuna. You can cut small heart or flower-shaped pieces out of the excess dough and place them onto the tart as a decoration.

Tuna tart

Bake in a pre-heated oven at 200°C for about 40-45 minutes or until the tart browns. Sprinkle finely cut chives.

Tuna tart

Tuna tart

Tuna tart