Tuna tart, cranberry and arugula
- 200 g Broken dough with fennel seeds
- 250 g Natural tuna
- 20 g Roquette
- 80 g Cranberries séchées
- 10 g Chopped chervil
- 4 eggs
- 20 cl Milk
- 300 g Clotted cream
- Salt and pepper
- Make the dough broken with fennel seeds. Preheat the oven to 180 ° C (item 6). Spread the dough to a thickness of 3 mm on the lightly floured worktop. Garnish with a buttered pie dish (22 to 24 cm in diameter) and cook for 20 minutes.
- Crumble the tuna and spread it over the pie shell. Add arugula, cranberries and chervil.
- Beat the eggs in a salad bowl. Add the milk and cream, then salt and pepper. Pour this mixture on the pie shell and bake for 40 minutes.