TUNA AND EGG GALETTE

Preparation Method :

• Preheat the oven to 190°C/375°F/ Gas 5. Lay one sheet of pastry on a lightly floured baking tray and cut into rectangle. Brush the whole sheet with beaten egg.
• Cut the second sheet of pastry to the same size. Cut out a rectangle from the centre and discard, leading a 2.5cm/1 in border. Carefully lift the border on to the first sheet. Brush the border with x beaten egg and prick the base.
• Bake the pastry case for about 15 minutes until golden and well risen.
• Heat the oil in a frying pan and fry the tuna steak for 5 minutes on each side until golden but still pale pink in the middle. Transfer to a plate and flake into small pieces.
• Add the remaining oil to the pan and fry the onions, red pepper and garlic for 10 minutes until softened, stirring occasionally. Remove the pan from the heat and stir in the tuna, capers and lemon rind and juice. Season well.
• Spoon the filling into the pastry case and level the surface with the back of a spoon.
• Break the eggs into the filling and return the galette to the oven for about 10 minutes, or until the eggs have just cooked through. Garnish with chopped parsley and serve at once.