You will need: Firebricks/spacer grate
Top heat: approx. 220-250°C
Preheating: approx. 30 minutes
Working hours: 35 minutes
Baking time: ca. 35-40 minutes

Ingredients:
(for 1 tart or springform pan, approx. 28 cm in diameter)

For the shortcrust pastry:

• 200 g wheat flour type 405
• 1 msp. baking powder
• 1 pinch of salt
• 125 g cold butter in cubes
• 1 egg
• Cold water as required
  

For the filling:

• 300 g cherry tomatoes
• 260 g tuna in its own juice (drained weight)
• 5 spring onions
• ½ bunch parsley
• 3 eggs (size M)
• 350 g sour cream
• 1 buffalo mozzarella, diced
• Salt, pepper

In addition:

• Butter for the mold
• 2 tbsp breadcrumbs 

For the shortcrust pastry:

Mix the flour, baking powder and salt in a bowl. Spread the butter on top and crumble it into the flour mixture with cold hands. Add the egg, mix briefly and then knead quickly on a lightly floured work surface to form a smooth dough. Shape the dough into a flat cake, wrap in cling film and chill for at least 1 hour.

During this time, grease the baking tin and make the filling.

Heat the Merklinger to approx. 220-250°C.

For the filling:
Wash and halve the cherry tomatoes. Drain the tuna and shred in a bowl with a fork. Wash and trim the spring onions and cut into fine rings. Wash the parsley, shake dry and chop finely. Mix the eggs and sour cream in a bowl. Mix in the spring onions, tuna, parsley and buffalo mozzarella.
Season the filling well with salt and pepper. 

Preparation:
Roll out the dough into a round on a lightly floured work surface using a rolling pin. Wrap the dough loosely around the rolling pin and place in the tin. Pull up the edges and remove the excess dough with a pastry wheel.

Prick the base several times with a fork and sprinkle with the breadcrumbs.

Pour the filling into the dish and arrange the cherry tomatoes on top.

Place the tomato and tuna tart on the wire rack in the hot Merklinger and bake for approx. 35-40 minutes until golden brown.

Tip: Serve the tomato and tuna tart lukewarm or cold.