Tarte flambée with tuna
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 1 collar Spring onions
- 250 g Schmand
- 1 TEASPOON dried thyme
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 can(s) (210 ml) Tuna in its own juice
- 1 (400 g) Roll of fresh pizza dough (refrigerated shelf; e.g. Aunt Fanny)
- 7-10 Tbsp Flour
Directions
- 1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Clean and wash spring onions and cut them diagonally into rings. Mix sour cream and thyme. Season with salt and pepper. Drain the tuna and tear with a fork.
- 2
Unroll the dough and place it on a floured work surface with the paper facing upwards. Peel off the paper. Cut the dough sheet in half crosswise. Roll out one half thinly to a rectangle (approx. 25 x 30 cm). Place on a baking tray lined with baking paper.
- 3
Spread half the sour cream on it. Spread half spring onions and half tuna on each. Bake in a hot oven for about 5 minutes.
- 4
Roll out the second half of the dough in the same way, spread or cover and bake. Cut the tarte flambée into pieces and serve.
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