Yamm Tarte à la niçoise So Delicious

Yamm Tarte à la niçoise So Delicious

 Ingredients

250 grams of flour
100 grams of cold butter
1 Egg
½ teaspoon salt
Flour for rolling out
Grease the mold
For the topping:
125 grams of fresh goat cheese
1 tbsp crème fraîche
freshly ground pepper
3 hard boiled eggs
60 grams of arugula salad
100 grams of yellow cherry tomatoes
1 can of tuna in brine (160 g drained; from sustainable fishing;
40 grams of black olives
1 small red onion



Preparation

For the dough:
Place the flour in a bowl. Knobs of butter, egg, salt and 4-5 tablespoons cold water and cook everything first then process with the dough hook of the hand mixer, with your hands into a smooth dough. The dough well covered for 30 minutes in a cool place. Preheat the oven to 200 degrees, fan oven 180 degrees, gas mark 4.

Dough again briefly knead with your hands and roll out on a little flour into a large, approximately 2 mm thick patties. A greased tart dish (Ø 26 cm) Lay the dough and form a rim. Dough with a fork several times prick and bake for 15-20 minutes in a hot oven until the pastry is golden brown. Remove and let cool completely.

For the topping:
Mix cream cheese and crème fraîche and season with salt and pepper. Cold pastry brush evenly with cream cheese. Peel the eggs and cut into quarters. Rocket read, rinse and spin dry. Rinse tomatoes and possibly cut in half. Drain the tuna and dissect. Drain the olives. Peel onion and cut into thin rings. Place all ingredients prepared on the tart, sprinkle with pepper and serve.

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