Tuna cake
Last Updated on
ingredients
Cesto
250 g spelt flour 1 pk egg 125 g butter 1 handful fresh oregano 25 ml cold water to taste salt
Filling
1 packet Calvo tuna in olive oil or with oregano 3x80g 1 handful pitted black olives 100 g Feta cheese 5 pcs cherry tomatoes 1/2 pk leek 1 handful fresh oregano 2 pk egg
step
1. Sift the flour and pour into a bowl, add the egg, the chopped butter and the finely chopped fresh oregano. Season the mixture with salt, add cold water and form a smooth dough, which should be refrigerated for at least an hour. 2. Roll out the rested dough into a pancake, transfer it to a mould and shape it so that the dough has all the folds and extends to the edge. Prick the dough at the bottom in several places with a skewer or fork, cover with baking paper and sprinkle with dry beans so that the dough does not rise and keeps its shape when baking. Place in an oven preheated to 180 °C and bake for 15 minutes. 3. Remove the cake from the oven and leave to cool. Once cooled, place the ingredients evenly on the cake. Finally, sprinkle the surface of the cake with chopped oregano and pour the beaten eggs over the top. Place back in the oven and bake for about 25 minutes.
