Tuna and garden vegetable pie
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|350 g||Short crust pastry|
|2 tbsp||Olive oil|
|185 g||Tuna in spring water|
|1||Salt & freshly ground pepper|
- Roll out pastry to 3mm thick and use to line the base and sides of a 23cm tart tin. Prick pastry all over with a fork and chill for 30 minutes.
- Heat oven to 200°C fan bake. Line pastry case with foil and fill with baking beans, then bake for 15 minutes (this is called baking blind). Remove foil and beans and bake for 5 minutes more. Reduce oven to 180°C fan bake.
- Heat olive oil in a frying pan, add thinkly sliced onions and cook for 10 minutes over a medium heat to soften but not colour. Remove to cool a little.
- Spread onions over the base of the pastry case. Cover with drained tuna and arrange sliced tomatoes and courgette on top, seasoning between the layers. Bake for 20 minutes. Remove pie from oven, scatter with basil, then slice and serve.