Summer tuna, tomato and feta quiche

Ingredients

4 servings

• 1 sheet of shortcrust pastry
• 4 teaspoons of mustard
• 1 can of tuna in water
• 4 tomatoes
• 1 tablespoon of flour
• herbs
• 1 pinch of pepper
• 1 pinch of salt
• 200 g of feta cheese
• 4 eggs
• 300 ml of semi-thick cream (preferably)

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   Roll out the shortcrust pastry into a buttered cake tin, pressing the dough well against the sides. Prick the bottom with a fork.

3. 3

   Spread the mustard over the pastry base, then crumble the tuna on top.

4. 4

   Cut the tomatoes and feta into small pieces and place them on the pastry after removing any excess water.

5. 5

   In a bowl, beat the eggs with the crème fraîche, then add the tablespoon of flour. Season with salt, pepper, and your choice of herbs.

6. 6

   Pour this mixture over the tart, up to the top of the tin.

7. 7

   Bake the tart for about 40 minutes.