Tuna fish tarte flambée

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
3.8 5
You can pimp the finished tarte flambée dough so easily and deliciously. You can find everything you need in any normal supermarket!
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 3 Stem/s Parsley
  • 3 Stem/s Dill
  • 350 g Schmand
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 red onions
  • 1 tin(s) (185 g each) Tuna fish natural
  • 4 TABLESPOONS Kalamata olives
  • 1 glass (à 370 ml) Roasted peppers
  • 2 fresh tarte flambée bases (85 g each; e.g. from Aunt Fanny)
  • baking paper

Directions

  1. 1

    Wash herbs, shake dry and chop. 2⁄3 of herbs mixed with sour cream. Season with salt and pepper. Peel onions and cut into fine strips. Drain tuna, olives and peppers. Pluck the tuna, chop the olives and cut the bell peppers into strips.

  2. 2

    Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line a tray with baking paper. Place the tarte flambée bases on top and spread with herb cream. Spread tuna, onions, olives and peppers on top. Bake in a hot oven for 10-12 minutes. Sprinkle with the rest of the herbs.

Nutrition Facts

KCAL
520 kcal
CARBS
32 g
FATS
36 g
PROTEINS
14 g