Preparation:
Roll out the puff pastry on a quiche mold, prick the bottom of the pastry, then cover the bottom with mustard.
Crumble the tuna and spread it on the bottom of the pastry.
Wash the tomatoes and dry them, then cut them into medium slices, and arrange them on the tuna.
Beat the eggs into an omelette, add the crème fraîche and milk.
Salt and pepper.
Add this mixture to the dough, tuna, tomato.
Put in the oven (preheated to 200°C/gas mark 6-7), and cook for about 40 minutes (until the tart is golden without being too brown!).
