Tuna tart, tomatoes and mustard

Ingredients

For 4 servings

• •1 1 roll Sheet paste(s)
• •400 g 400 g Tuna canned
• •2 2 Tomato(s)
• •3 c. à soupe 3 Tbsp Mustard
• •20 cl 20 cl Lightened liquid cream
• •1 1 Egg(s)
• •Salt pepper

Method

1. 1.Preheating
2. 2.Start by preheating your oven to 200°C (th.6-7) to ensure a uniform cooking afterwards. As the oven warms up, take advantage of it to prepare the ingredients and pie paste. This step is essential so that the pie can be cooked optimally.
3. 3.Preparation of dough
4. 4.Roll the pastry pastry and place it in a pie pan, making sure to stick the pastry to the edges. Stitch the bottom with a fork to prevent it from inflating during cooking. If you want a crispy dough, you can precook it for 5 minutes.
5. 5.Preparation of lining
6. 6.Drain the canned tuna thoroughly and crumble it with a fork. Wash the tomatoes and cut them into thin slices. In a bowl, beat the egg with the light liquid cream, salt and pepper to obtain a homogeneous texture. Reserve everything for assembly.
7. 7.Assembly
8. 8.Spread the mustard evenly on the precooked pie bottom. Then spread the crumbled tuna over the mustard, then harmoniously place the tomato slices on the whole. Pour over the egg-cream preparation, ensuring that the mixture is well distributed over the whole surface.
9. 9.Cooking
10. 10.Bake the pie in the hot oven, halfway up. Cook for about 35 to 40 minutes, until the filling is well taken and the dough is golden and crispy. Check the cooking and continue for a few minutes if necessary to get a perfect coloration.
11. 11.Service
12. 12.Remove the pie from the oven and let it cool for a few minutes before demolishing. Serve with a green salad for a full and balanced meal. Do not hesitate to add some fresh basil leaves to enhance the flavours at the time of tasting.