Vegetable tart for large tablée

Ingredients

For 12 servings

• •2 2 Portion(s) Pasta, pure butter
• •1200 g 1200 g Potatoes
• •6 6 Peeled core(s)
• •3 3 Panas
• •3 3 Red onion(s)
• •3 3 clove(s) Garlic cover(s)
• •6 c. à soupe 6 tablespoons Tuna marinated with olive oil
• •80 g 80 g Butter
• •2 c. à soupe 2 tablespoons White sugar
• •2 c. à soupe 2 tablespoons Balsamic vinegar
• •8 8 branch(s) Fresh Thyme
• •2 2 Laurel leaf(s)
• •Salt
• •Black pepper, powder

Method

1. 1.Preheating
2. 2.Start by placing your oven in a rotating heat position at 200°C to ensure a homogeneous cooking as soon as the preparation is ready for baking. During this step, prepare all the necessary ingredients and remove the utensils necessary for the smooth running of the recipe.
3. 3.Preparation of vegetables
4. 4.Peel the potatoes, carrots and pans and wash them thoroughly under running water. Then cut the vegetables into thick slices to allow them to keep a nice hold on cooking. Peel red onions and slice finely. Peel and chop cloves of garlic.
5. 5.Cooking vegetables
6. 6.Place all the vegetables in a large saucepan of boiling salt water, then cook for about 10 to 15 minutes, until they become tender but remain firm. Drain them carefully and store them in a bowl for further preparation.
7. 7.Caramelization
8. 8.Melt the butter in a large hopper, then add the white sugar. Mix well until you get a light golden caramel. Add the red onions, let them colour for a few minutes before incorporating balsamic vinegar. Stir gently to coat the onions well and amplify the flavours.
9. 9.Assembly
10. 10.Chemize a large pie mould with baking paper. Divide the vegetables harmoniously into the bottom. Sprinkle with garlic, fresh thyme strands and add the bay leaves to perfume the whole. Drizzle with the oil marinated tuna, salt, pepper, then cover with the two overlayed laminated pasta.
11. 11.Cooking
12. 12.Bake your pie in the hot oven for about 40 minutes, until the pastry becomes swollen and golden. If necessary, extend the cooking slightly to obtain a perfectly crisp texture. Monitor the staining for the last few minutes to avoid burning the dough.
13. 13.Service
14. 14.Let the pie stand for 5 to 10 minutes at the exit of the oven to facilitate the release. Turn it gently on a large serving dish to reveal caramelized vegetables. Serve hot, accompanied by a nice green salad to treat the whole table.