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Tuna and tomato tart

Tuna and tomato tart


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So from the dough ingredients make a ball that you let cool for an hour, then spread it well with the rolling pin and put it in the special tray, lined with butter and flour. Place it in the hot oven, not before pricking it well with a fork and protecting it with a baking sheet over which you put a healthy handful of dried beans. has the role of protecting the bun and the year swells unnecessarily: P. After about 20 minutes, take the tray out of the oven, uncover it slowly, be careful to fry: P and put the filling.

Make the filling like this: Put 150 ml of milk on the fire and bring to the boil, reduce the flame and slowly add the flour so that no lumps form. Simmer for 3 minutes. Add 1/2 teaspoon gently. In a bowl, mix well the drained tuna from the top, the corn kernels and pour the milk sauce.

In the tart dough, put the tuna mixture with the corn with a spoon, then spread some feta cheese and the thinly sliced ​​tomatoes on top.

Bake for 35-40 minutes and 5 minutes before removing, brush well with a yolk dissolved in 3 tablespoons of milk.

Serve cold, warm ... as you wish ... I like cold tarts: P




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