A pie of tuna, tomato and mustard, this is a version of pie salt that I make very often, and that I had not yet shared with you. In the winter, when I really want, it happens to me to do it anyway but I will be replacing the fresh tomatoes with crushed tomatoes. We often see pie tuna and tomato or tomato and mustard, but from my side, I love the balance of 3, between the strength of the tuna, the sweetness of the tomato and the spiciness of the mustard!

I made this little tart for me, all alone, in a mini-pie, but in the recipe I have adapted the quantities to make a cake of medium size, for 4 people. Accompanied by a good salad, this tart tuna, tomato and mustard is a treat.


Pie tuna, tomato and mustard

4 Save Print Ingredients

  • FOR THE PASTRY
  • 200 g of flour
  • 50 g whole meal flour
  • 7 cl of oil
  • 7 cl of water
  • 1 pinch of salt
  • FOR THE TOPPING
  • 3 tomatoes
  • 1 box of tuna
  • 4 tablespoon of mustard
  • 100 g grated comté cheese
  • 1 teaspoon of seeds of semolina
  • Salt and pepper

 

Instructions

  • Preheat your oven to 180°.
  • In a bowl, pour the flour, oil, water and a pinch of salt. Stir until obtaining a homogeneous ball of dough.
  • Lay it out and place in a pie dish covered with parchment paper. Make small holes in the bottom of pie with a fork.
  • Spread the mustard on the bottom of the pie. Sprinkle the semolina over the top, this helps absorb the water in the tomato and dry out a bit.
  • Flake the tuna and scatter on top of the mustard.
  • Cut the tomatoes into slices and spread it on the tuna.
  • Cover with grated cheese and bake for 30 minutes, at least, until the cheese is melted.
  • Good ap !

 


When I see these photos, the color of the tomatoes makes me salivate and makes me want to redo quickly all the more that there will soon be more beautiful tomatoes very red on the market… But hey, he must know how to appreciate the products of each season and I have already prepared nice things to the flavors of autumn…

Written by Doc

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