Tarte au concombre, thon et fromage frais
Directions
- 1Prepare the pie dish and a roll of pâte brisée.
- 2Place the dough on a cutting board.
- 3Cut the dough.
- 4Brush it with oil and add sesame seeds.
- 5Prick it with a fork and put it in the oven to bake.
- 6Cut the red onion.
- 7Cut the cucumber into slices.
- 8Cut the chives.
- 9Take out the baked pie crust.
- 10Mix tuna, fresh cheese, red onion, lemon zest, and chives.
- 11Spread the mix on the pie crust.
- 12Add cucumber slices.
- 13Repeat with another layer of tuna mix and cucumbers.
- 14Add chives, lemon, oil, and sesame seeds.
Ingredients
- 1 pâte brisée
- huile d’olive
- graines de sésame noir & blanc
- 3 boîte thon
- 5 c. à soupe fromage à tartiner (type St Môret)
- 0.5 oignon rouge émincé
- zeste de citron
- ciboulette fraîche
- 1 à 2 concombres
Tips
- Preheat oven to 180°C.
- Roll out the dough and place it upside down on a pie dish
- Baste with olive oil and sprinkle with sesame seeds.
- Bake at 180 degrees for 30 minutes
- Let cool.
- Mix the tuna, cream cheese, minced red onion, lemon zest and chopped chives.
- Cut the cucumbers into thin slices.
- Once the dough has cooled, assemble the pie: a layer of tuna cream, a layer of cucumbers, and repeat.
- Finish with a drizzle of olive oil, a little zest, chives, a few seeds… and it’s ready!
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