Tuna and tomato pie
Ingredients
(for 4)
1 ready-made pure butter puff pastry
1 can of tuna (150g) crushed into small pieces
200ml of fresh cream
Half of an eggplant
150g of concentrated tomato sauce
1 egg
Salt
Herbes de Provence
Shredded emmental cheese
Instructions
Preheat oven to 200 degrees C.
Slice eggplants and pan fried them in a heated up pan with olive oil.
Roll out puff pastry on a round baking tray and pierce some small holes with a fork.
Bake puff pastry for about 8 minutes in the preheated oven.
In a bowl, mix well fresh cream, tomato sauce, egg and some salt to taste.
Remove puff pastry from oven and lay tuna on, followed by eggplants and tomato sauce.
Sprinkle some herbes de Provence and finish with a generous layer of emmental cheese.
Continue to bake the pie for another 30 minutes, or until golden brown and cheese has melted.
Good to be served as starter or as a main with salad.
p/s: Capers can be added for that extra flavour.
Bon appétit!
