Tuna and potato tart

Tuna and potato tart


I invite you to try this tart too. It's fast and delicious.

Ingredients:

ss:
For the dough:
100 g butter
1 or
200 g flour
2 tablespoons sour cream
salt

-for the filling:
3 potatoes
1 tablespoon Parmesan / Gouda cheese
300 gr tuna in its own juice
150 g of cheese
1/2 link green dill
salt
pepper
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.
Tuna and potato tart

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,
Tuna and potato tart

sprinkle a little grated cheese, set the tone, sprinkle half of the remaining grated cheese,

Tuna and potato tart


Tuna and potato tart
Tuna and potato tart

then place the tray in the hot oven at 180 degrees. Leave the tart for 25-30 minutes, then remove and place the cherry tomato halves and leave for another 15-20 minutes until the dough is well cooked.
Tuna and potato tart


When ready, remove from the oven and allow to cool slightly. It can be served hot but also cold.
Tuna and potato tart


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