La Tarte au Thon de Ghislaine Favaudon

One evening while I was married to Jacky (my French ex-husband and still very dear friend), his sister invited us for dinner.  In addition to other wonderful things she made a Tarte au Thon, essentially a tuna quiche.  I have made it many times since myself, and whenever I serve it receive compliments and requests for the recipe.  So voilà:

Tarte au Thon


Pie crust
4 eggs (5 if it is a large pie crust)
1 cup milk (2% works, but whole is best)
1 soup spoon of sour cream (In France they use crème fraîche; use that if you can find it)
2 medium (3 small) tomatoes
1 can tuna
1 cup swiss cheese
3 teaspoons of salt
1 teaspoon of pepper

Beat the eggs with a wire whisk.  Add the milk, sour cream, salt and pepper and beat the mixture with the wire whisk again.  Slice the tomatoes into rounds and lay these and the tuna out over the surface of the pie crust.  Pour the egg mixture into the pie crust.  Grate the cheese and sprinkle it over the filled pie crust.

Bake in a 425 degree oven for approximately 4o minutes (until browned).

Bon Appétit!

. . .

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