Tarte Flambée with Wild Garlic Pesto and Tuna

For the tarte flambée, first combine all the ingredients for the dough, knead well and leave to rest in the refrigerator for 30 minutes. Preheat the oven to 220 degrees Celsius (fan oven to 200 degrees Celsius).

Roll out the dough into a rectangle, cut into 4 strips. Roll 2 strips between baking paper and put back in the refrigerator, it will keep fresh for 3 – 4 days.

Place 2 strips on a baking paper, roll up the edges a little. Spread wild garlic pesto on the dough, put some diced onion on the dough and smooth it.

Drain the tuna a bit and chop it up and spread it evenly on the pesto. Cut the tomatoes into eighths, cut out the core and place on top of the tuna.

Cut some tarte flambée dough into strips, place a grid over the topped tarte flambée and brush with some wild garlic pesto And bake in the oven for about 15 – 20 minutes.

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