Oven-Baked Stuffed Flatbread
A savory-crisp flatbread baked from the oven, filled with tuna cream, vegetables, and mild cheese—an excellent snack for ten small children or six older kids.
Ingredients
- 120 g canned tuna in oil (drained weight)
- Pepper
- 250 g tomatoes (5 tomatoes)
- 250 g Zucchini (1 Zucchini)
- 300 g large flatbread (0.5 large flatbreads)
- Salt
- 100 g raclette cheese (sliced; 45% fat content)
Instructions
-
1.
Drain the tuna and catch the oil. Measure out 2 Tbsp of the oil, then mash the tuna finely in a bowl with it. Season with pepper.
-
2.
Wash the tomatoes, quarter them, removing the stems. Cut the tomato quarters into strips.
-
3.
Wash, peel, and grate the zucchini roughly.
-
4.
Cut the flatbread crosswise in half with a bread knife and spread the tuna mixture on both halves.
-
5.
Spread half of the tomato strips and grated zucchini on the lower half of the bread. Lightly salt, pepper, and top with cheese slices.
-
6.
Add the remaining tomatoes and zucchini on top. Place the other bread half as a lid, then wrap the loaf in aluminum foil.
-
7.
Line a baking tray with parchment paper. Put the loaf on it and bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2‑3) on the middle rack for 20 minutes.
-
8.
Remove, unwrap from foil, place back on the tray, and bake another 5–7 minutes until crisp. Slice into portions with a bread knife and serve warm.
