TUNA QUICHE AND AUBERGINE (EGGPLANT) DIP (thermomix)
Ingredients:
- 1 puff pastry
- Aubergine/Eggplant caviar
- 1 tuna can (200 g)
- 1 can of peeled tomatoes(440 g)
- 150 g grated cheese
- Mixed herbs (herbes de provence)
Preparation:
- Preheat oven to 180 ° C ( 355°F).
- Place a greaseproof paper and line a pie pan.
- Bake blind the pastry ( ballast with dried beans) for 10 minutes.
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- Meanwhile, prepare the eggplant caviar
- Spread the aubergine/ eggplant caviar on the tart, then spread the flaked tuna, followed by the peeled tomatoes.
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- Sprinkle over with the grated cheese and the mixed herds ( herbes de provence).
- Bake for about 20 minutes
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