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ingredients
Olive oil
2 tbsp
Scallion
4, cut into rings
Chili pepper
1, cut into thin strips
Corn
400 g, tinned, drained
Tuna
250 g, tinned, drained and flaked
Cheese
75 g, e g. Emmental, grated
Crème fraîche
2 tbsp
Chives
2 tbsp
Eggs
2
Milk
175 ml
Filo pastry
250 g, frozen, defrosted
Emmenthal cheese
Emmenthal cheese
Preparation
Heat the oven to 200°C (180°C in a fan oven), gas 6.
Heat the oil in a pan and fry the spring onions/scallions and the chili.
Remove from the heat and add the sweetcorn and tuna.
Season with salt and ground black pepper.
Mix together the cheese, creme fraiche, chives, eggs and milk.
Lay the filo pasty sheets on top of each other and roll out slightly bigger than the tart dish.
Place the dough in the dish and let the edges overlap.
Place the tuna on top and then add the egg mixture.
Fold the edges over the filling and bake in the oven for approx. 30 minutes until golden brown.
