Summary

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

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Instructions

1. Preheat the oven to 180 ° C convection (200 ° C top / bottom heat).
2. 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.
3. Dust the work surface with a little flour and roll out the dough very thinly. Then place on a baking sheet.
4. Halve the tomatoes, remove the stalk and cut the tomato halves into 1 cm cubes. Peel the garlic and also dice it.
5. 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.
6. In the meantime, peel the onion and cut into fine rings. Pour off the oil from the tuna and divide it with a fork.
7. 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.
8. Top the tuna tarte flambée with rocket and cut into pieces.