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SaltyPescatarian
45 minutes
4 peopleIngredients
Pie dough1 sheet
Canned tuna, drained2 cans (160 g each)
Eggs3
Crème fraîche20 cl
Tomatoes2
Onion1
Emmental cheese, grated100 g
Dijon mustard1 tbsp
Herbes de Provence1 tsp
Salt and pepperto taste
Preparation
1.
Preheat the oven to 180°C (350°F) and line a tart tin with the pie dough, pricking the base with a fork.
2.
Spread the Dijon mustard over the base of the dough.
3.
Peel and thinly slice the onion, then scatter it over the mustard along with the drained, flaked tuna.
4.
Slice the tomatoes and arrange them on top.
5.
Whisk the eggs with the crème fraîche, herbes de Provence, salt, and pepper, then pour the mixture over the filling.
6.
Sprinkle the grated emmental on top.
7.
Bake for 30-35 minutes until set and golden.
Tips
Swap the tomatoes for sun-dried tomatoes or black olives for a more Provençal twist.
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