Tarte Au Thon – Tuna Tart

Summary

Ingredients

• 1 pack shortcrust pastry (tart dough) from the refrigerated shelf
• 200 g feta cheese
• 100 g crème fraîche
• milk
• 2 medium onion (s)
• 2 cans tuna in its own juice
• 1 cup cream à 200 ml
• 3 egg (s)
• 100 g cheese, rated (e.. Emmentaler)
• 50 g tomato paste
• 2 clove (s) garlic or 3
• 2 tomato (s) or 3
• Olives, chopped, optional
• Herbs, fresh to taste

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Instructions

1. First of all: I like to take the finished tart dough from the cooling shelf when it has to go quickly, because I don`t think it`s bad either. But of course you can also prepare your own tart dough, put it in a cool place before processing and then roll it out thinly.
2. First line the bottom of a springform pan with baking paper and grease the edge of the pan. Then line the base with the dough and also form an edge (approx. 3 cm high). At the same time, preheat the oven to 200 degrees top / bottom heat.
3. Mix the feta with the crème fraîche until you have a fairly spreadable mixture. If necessary, add a few drops of milk and then spread the mixture on the dough base. Finely chop the two onions and spread on top.
4. For the tuna cream, pour off the tuna juice and place the fish in a bowl. In addition, add the eggs, the cream, the tomato paste and, depending on your taste (and business appointments the following day), the pressed garlic and puree everything with the blender. Season with pepper and a little salt and finally stir in the cheese. Put the tuna cream in the springform pan, smooth it out and cut away the excess edge of the dough.
5. Finally, spread thinly sliced tomato slices on the tuna cream, finely chopped olives are also good and bake the tart in the oven for about 40 minutes.
6. Before serving, sprinkle with fresh chopped herbs, e.g., parsley or basil. Enjoy warm or cold. Good Appetite!
7. For busy people: you can prepare the tart a few hours in advance and then put it unbaked in the refrigerator, so that you only have to put the tart in the oven at a later point in time.