Provencal Puff Pastry Tarts with Tuna

Summary

Ingredients

• 275 g puff pastry
• 150 g cocktail tomatoes
• 1 large onion (s), red
• 3 egg (s)
• 80 g cream
• 50 g parmesan, rated
• 2 sprigs thyme
• 12 olives, black, pitted
• 1 can tuna, in its own juice and infusion
• some salt and pepper
• Butter for the mold

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Instructions

1. Roll out the puff pastry, cut into 12 pieces and press the pieces into a muffin tin that has been previously greased with butter. Halve the tomatoes, cut the olives into pieces and the onions into rings. Drain the tuna.
2. Mix the eggs, cream, parmesan and thyme, season with salt and pepper. Pour the mixture into the tartlets, divide the cherry tomatoes, tuna, olives and onions evenly between the tartlets.
3. Bake the tartlets at 220 ° C (top / bottom heat) for about 20 minutes. This goes well with salad.