Tuna Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 250 g flour
- 130 ml water
- 2 tablespoons oil
- 1 pinch (s) salt
For covering:
- 300 g tomato (s)
- 2 tablespoon, heaped basil, dried
- 1 clove garlic
- 1 onion (s)
- 100 g tuna in oil
- arugula
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C convection (200 ° C top / bottom heat).
- For the dough, put all the ingredients in a bowl and knead into a firm dough using a dough hook. Then knead again with your hands.
- Dust the work surface with a little flour and roll out the dough very thinly. Then place on a baking sheet.
- Halve the tomatoes, remove the stalk and cut the tomato halves into 1 cm cubes. Peel the garlic and also dice it.
- Heat 1/2 tablespoon of oil in a small saucepan and add the garlic, diced tomatoes and basil. Simmer for 5 - 6 minutes until a sauce is formed. Season to taste with salt and pepper.
- In the meantime, peel the onion and cut into fine rings. Pour off the oil from the tuna and divide it with a fork.
- Spread the tomato sauce evenly on the dough, leaving about 1 cm free around the edge. Top with onion rings and pieces of tuna. Bake in the middle of the oven for about 15 minutes until the edge is golden brown.
- Top the tuna tarte flambée with rocket and cut into pieces.
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