TUNA TART BY CHEF LOÏC GABUS

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TUNA TART BY CHEF LOÏC GABUS

Ingredients for Shortcrust pastry :

> 125 gr butter
> 250 gr flour
> 125 gr of water
> 2 pinches of salt
> 1 tbsp of “herbes de provence”

Ingredients for Pie filing:

> 150 gr cherry tomatoes
> 2 red onions
> 1 can of tuna (250 gr)
> 2 garlic cloves
> 3 eggs
> 2 dl half cream
> 100 gr parmesan/gruyère
> Salt and pepper
> Capers / olives according to taste

1 | Cut the butter into small cubes. Mix it with the flour, salt and herbs in a bowl with your hands.

2 | Once the mixture has a consistency of sand, add the water.

3 | Mix well, form a ball, put it in plastic wrap and keep it in the fridge for at least 1 hour.

4 | Roll it out in a pie mold, make a few holes with a fork, keep in the fridge.

5 | Peel the garlic and onions. Mince the onions and chop the garlic.

6 | Cut the cherry tomatoes in half and put all these ingredients in a salad bowl.

7 | Add the cream, cheese and eggs. Mix with a spatula.

8 | Season with salt and pepper. You can add pieces of olives, capers etc. as you like.

9 | VPour the mixture into the tart base. Put in the oven previously heated to 180°c. Bake between 35 and 50 minutes.

10 | Once cooked let cool before unmolding, eat with a salad or on its own.

Enjoy your meal!