Wholemeal tart with tuna and cherry tomatoes

Ingredients

For 1 serving

• Whole wheat flour50 g
• Extra virgin olive oil1 tablespoon
• Canned tuna in water100 g
• Part-skim ricotta80 g
• Cherry tomatoes120 g
• Capers5 g
• Dried oregano1 pinch
• Saltto taste

Contains: gluten, lactose, fish,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional). In a bowl work the wholemeal flour with half the oil, a pinch of salt and cold water added a spoonful at a time, until you have a smooth, firm dough.
2. Roll it out into a thin disc and line a 14 cm tin; prick the base with a fork.
3. Drain the tuna well and mix it with the light ricotta, the rinsed and chopped capers and the dried oregano.
4. Spread the filling over the base. Wash and halve the cherry tomatoes and arrange them cut side up on top; drizzle with the remaining oil.
5. Bake at 190 °C for 28 minutes, until the crust is golden and crisp at the edges and the tomatoes have softened.