Fast tuna tart

Ingredients

For 6 servings

• •1 1 roll Sheet paste(s)
• •200 g 200 g Tuna natural
• •15 cl 15 cl Fresh cream
• •3 3 Egg(s)
• •1 1 Tomato(s)
• •1 gousse 1 Garlic foam
• •100 g 100 g Grated crane
• •0.5 c. à soupe 0.5 Tbsp provence grasses
• •1 1 pinch(s) Salt
• •1 1 pinch(s) Pepper

Method

1. 1.Preheating the oven and preparing the tart bottom
2. 2.Preheat oven th.6 (180°C). Spread the laminated pie pastry in a buttered pie pan or covered with sulphurized paper. Divide the naturally drained tuna.
3. 3.Preparation of lining and assembly
4. 4.In a salad bowl, whisk the whole eggs with the fresh cream and the garlic pod peeled, crushed and chopped. Season with salt, pepper and add the Provence herbs. Mix well and pour on the bottom of the tuna-covered pie. Sprinkle the top of the grated cheese tuna pie.
5. 5.Adding tomatoes and baking
6. 6.Wash and cut the tomato into slices. Dry them in absorbent paper and spread them over the top of the quiche. Bake the pie for 35 min until the surface is golden. Decorate with some fresh chiseled herbs.
7. 7.Finishing and service
8. 8.Your fast tuna pie is ready to be tasted with a nice green salad for dinner, or cut into small portions for aperitif.