Mix flour and baking powder, add egg yolk, cold light butter, 1 pinch of salt and water and mix until smooth. Wrap in foil and leave to cool for half an hour. Roll out the dough and spread it on a cake springform pan (26 cm dia.) lined with parchment paper, prick a few times with a fork and pre-bake in the heated oven on the middle shelf at 200 °C for about 8 minutes. Cut the spring onions into rings, halve and slice the zucchini and quarter the tomatoes. Break up the tuna with a fork. Mix oregano, eggs, milk and clear soup and season with salt and pepper. Cover the pre-baked pastry base with onion rings, zucchini slices and tomato wedges and tuna, pour over the egg-milk and bake in the heated oven on the middle shelf at 200 °C for about half an hour. Cool and bring to the table sprinkled with chives.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.
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