Tuna and beetroot tart
Ingredients
cooked beetroot VERA
2 cans of tuna in oil VERA
1 sheet of puff pastry
approx. 4 tablespoons of philadelphia cheese
1 red onion
chives
lemon peel
salt, pepper
egg yolk to brush the edges
Preparation
Preheat the oven to 200°C.
Spread the puff pastry over the tart tin, brush the edges with egg yolk. Cover the centre with baking paper and weight it down (e.g. with dry peas - we used rice, but peas work better 😉 ). Bake for 15-25 minutes - until golden and crispy.
Meanwhile, prepare the filling:
Drain the tuna and mix with the cheese. Add the chopped onion, chives, lemon zest and salt and pepper. Spread the ready mixture onto the cooled bottom.
Arrange thin slices of beetroot on top, sprinkle with salt and pepper and garnish with fresh herbs.
