Tuna and Vegetable Cake

Summary

Prep Time	25 mins
Cook Time	55 mins
Total Time	2 hrs 20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

For covering:

For the cast:

200 g sour cream
3 egg (s)
salt and pepper

Instructions

For the shortcrust pastry, mix the flour with baking powder and salt, then add the butter or margarine in small pieces as well as the egg and water and knead everything into a smooth dough. Wrap the finished dough in foil and refrigerate for at least an hour.
Clean or wash the peppers, zucchini and onions and cut into cubes of the same size, peel off the garlic and chop finely.
Put the paprika and zucchini cubes as well as the garlic in a bowl and season with the herbs of Provence, salt, pepper, a pinch of sugar and a dash of rice vinegar. Mix everything with 1 tablespoon of olive oil and leave to marinate for a few minutes.
Fry the onion cubes in a pan with a little olive oil for two minutes, then add the marinated vegetables and cook until al dente. Remove the pan from the heat and let the vegetables cool.
For the topping, mix the sour cream with the three eggs, season with salt and pepper.
As soon as the fried vegetables have cooled down, stir in the drained tuna, grated cheese and half of the glaze with the vegetables. If necessary, add a little more chili sauce.
Preheat the oven to 200 ° C top / bottom heat.
Roll out the shortcrust pastry, place in a greased springform pan (28 cm diameter) and form a high edge. Prick the dough base with a fork and prebake the dough in the hot oven for 15 minutes.
Then distribute the tuna and vegetable filling evenly on the dough and pour the remaining sour cream over the filling. Bake the tuna and vegetable cake for another 30 minutes.

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