by Siegrid

Ingredients

• 1 round puff pastry (bought-ready-to use)
• Hot mustard (moutarde de Dijon forte)
• 1 tin (200g) tuna
• 150g cream (crème fraiche)
• 4 fresh tomatoes (depends on size)
• Oregano
• 150g gratin cheese

Method

1. Roll the puff pastry and prick it several times with a fork
2. Apply a thick layer of mustard on the base of the puff pastry (you must not see the pastry anymore)
3. Mash the tuna with the cream by using a fork
4. Spread the tuna-cream mix on the pastry
5. Cut the tomatoes in 1cm thick slices (to be salted to dewater / dégorger)
6. Dry the tomato slices with a kitchen towel and put them on the pastry
7. Spread some Oregano over the tomatoes (I had fresh from a garden and dried one)
8. Spread the gratin cheese on the paste
9. 220º (pre-heated) 25-30 minutes

Enjoy with a dry white wine, or rosé

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