I invite you to try this tart too. It's fast and delicious.
For the dough:
100 g butter
200 g flour
2 tablespoons sour cream
1 tablespoon Parmesan / Gouda cheese
300 gr tuna in its own juice
150 g of cheese
1/2 link green dill
1/2 teaspoon dried basil
5 cherry tomatoes
Method of preparation:
Dough: Put the flour, diced cold butter, egg, cream and salt in a bowl and knead by hand until a homogeneous dough is obtained. Prepare a rectangular tart tray and roll out the dough into a suitable thin sheet. Place in the tray, stick well on the edges, and if there is a surplus over the tray, cut. Prick with a fork from place to place, refrigerate.
Stuffing: Peeled and diced potatoes, boil in salted water. When they are well penetrated, they are drained of water, strained and allowed to cool. Finely chop the dill and incorporate it over the cold potatoes. Add Gouda cheese and basil. Unscrew the cans with tuna and drain the liquid. The cheese is put on the grater with large meshes. Remove the dough tray from the fridge, put the potato filling, level it,
sprinkle a little grated cheese, set the tone, sprinkle half of the remaining grated cheese,