Tuna-onion tarte flambée

Name: Tuna-onion tarte flambée
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Spring onions; 250 g Schmand; 7-10 Tbsp dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (400 g) baked pizza dough with olive oil, ready to bake, rolled out rectangularly on baking paper (from the refrigerator); 1 can(s) Tuna fillets in their own juice (weight 150 g); 7-10 Tbsp Flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Spring onions
250 g Schmand
7-10 Tbsp dried thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (400 g) baked pizza dough with olive oil, ready to bake, rolled out rectangularly on baking paper (from the refrigerator)
1 can(s) Tuna fillets in their own juice (weight 150 g)
7-10 Tbsp Flour

Directions

1
Clean and wash spring onions and cut into wide rings. Mix sour cream and thyme and season with salt and pepper. Cut the dough in half crosswise. Roll out both halves one after the other on a floured work surface.
2
Place on 2 baking trays lined with baking paper. Spread half of the sour cream on each tray. Spread the spring onions and tuna on top. Bake one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 5 minutes.
3
Remove and cut in half.