April 25, 2011

Tuna & chilli. Crostata.






Healthy and light lunch or dinner :) It's perfect when we need something light after Easter-overeating ;-)


Oven 360 F (180 C)

Crust:
200 g flour (for me wholemeal)
50 g butter, melted
1 egg
1 bag of dried yeast (7 g)
sea salt

Sift the flour into a bowl, add melted butter, egg, salt and yeast. Knead dough, adding, if necessary, a few tablespoons of hot water (I addet about 5-6 tbsp ). Knead for 15 minutes (by hand or use mixer). Form a 2 balls.
Roll out dough on a floured sourface to around 14 inches round. Place on a baking sheet lined with parchment.







Filling:
2 cans of tuna (with oil)
3 onions, chopped
2 garlic cloves, chopped
1-2 red hot chilli peppers
green olives
oil for frying

In a big frying pan heat 2 tbsp oil, add onions and garlic. In a few minutes later add chilli peppers (chopped). Next add tuna. Frying for a few minutes and add green olives. Also frying for a few minutes.


Form a mound in the middle of the dough, leaving a 1-2 inch border.
Sprinkle with olive oil the fold over edges.
Bake over 20-30 minutes, until crust is brown. 













3 comments:

  1. O, super farsz :) ja znam lżejszą wersję ciasta - francuskie galette, wizualnie prawie ten sam efekt, polecam do spróbowania :)

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  2. This would be very tasty!

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