Homemade shortcrust pastry<\/a> or butter-free shortcrust pastry (ingredients below) or store-bought pastry<\/p>\n– 1 can tuna in water (200 g)<\/p>\n
– 2 eggs + 1 yolk<\/p>\n
– 10 cl semi-thick cream (full-fat or light)<\/p>\n
– 30 cl liquid cream (full-fat or light)<\/p>\n
– 50 g Parmesan<\/p>\n
– 1 tbsp chopped chives<\/p>\n
– 1 tbsp ground parsley<\/p>\n
– Salt, pepper<\/p>\n
Preparation<\/strong> <\/span><\/p>\nButter-free shortcrust pastry<\/strong><\/p>\nFor this you will need: 200 g flour (white or whole wheat), 6 tablespoons olive oil, lukewarm water, and a pinch of salt.<\/p>\n
Pour the sifted flour into a large bowl, add the salt, then the olive oil. Mix by hand until you get a sandy texture, then gradually pour in a little lukewarm water until the dough is smooth (the dough should not stick to your fingers and should also remain pliable). Shape it into a ball. Let it rest in the refrigerator for half an hour. Then roll it out with a rolling pin, using a little flour on your work surface so it does not stick, and line your tart pan with it. Prick the bottom with a fork.<\/p>\n
The filling<\/strong><\/p>\nStart by lightly beating the 2 eggs and the yolk, then stir in the semi-thick cream, the liquid cream, the Parmesan, and the crumbled tuna (well drained). Add the tablespoon of chopped chives as well as the ground parsley. Season with salt and pepper.<\/p>\n