Provencal Puff Pastry Tarts with Tuna
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Bake the tartlets at 220 ° C (top / bottom heat) for about 20 minutes. This goes well with salad.
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