White Tuna Fillet Pie Germon & Black Olives

REALIZATION

1. Preheat oven to 180°C
2. Make the shortbread dough: In a large bowl, knead the flour and butter, make a fountain and add the egg, water, salt and mix everything together. Place the dough on the worktop previously floured and knead with your palm until obtaining a smooth dough. Make a ball and refrigerate for 30 min
3. Roll out your dough 3mm thick to the size of your mold
4. Place the dough in the buttered and floured pan. Prick the pie crust with a fork
5. Bake for 15 minutes
6. Chop some of the olives (save the remaining 5-6 for decoration)
7. In a skillet, melt a knob of butter and sweat the chopped onion and olives for 1 to 2 min. Crumble the White Tuna Fillets and add to the preparation. Fry for a few moments then remove from heat
8. In a bowl, beat 4 eggs, add the cream and the White Tuna Sprout. Mix everything, season with salt and pepper
9. Once cooked, pour in your mixture, sprinkle with grated cheese and place some olives for decoration
10. Bake for 15 min at 180°C