Tarte with Tuna, Corn, Leek and Chili

Ingredients

• 250 g puff pastry (frozen)
• 1 chili pepper
• 400 g corn kernels (canned)
• 4 Spring Onions
• 250 g tuna (canned)
• 2 tbsp olive oil
• Salt
• pepper (ground)
• 75 g grated cheese (e.g. Emmental)
• 2 tbsp crème fraîche
• 2 tbsp chives
• 2 Eggs
• 175 ml milk

Instructions

1. 1.

   Let the puff pastry thaw while laying it flat side by side. Slice the chili pepper lengthwise, deseed, clean, wash and cut into thin strips. Drain the corn. Clean and wash the spring onions, then slice into rings. Drain the tuna and flake it apart.

2. 2.

   Preheat the oven to 180°C fan (350°F).

3. 3.

   Heat the oil in a pan, quickly sauté the leeks and chili. Remove from heat, mix in the corn and tuna, season with salt and pepper.

4. 4.

   Whisk together the cheese, crème fraîche, chives, eggs and milk.

5. 5.

   Lay the puff pastry sheets on top of each other and roll slightly larger than the tin. Place into the tin, let the edges overlap, spread the tuna mixture over the dough. Pour the egg custard over it, fold the edges over the filling and bake in the oven for about 30 minutes until golden brown.