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This is a delicious cake that goes perfect at any time of day, serve as a snack or main course. They will always want to eat more than one serving because it is low in calories.
The first thing to do is to make the dough (base) for our cake. For this we will occupy the flour, the butter and the egg. First we sift the flour so that no lumps remain. Then we cut the butter into not very large cubes. It is important that the butter is very cold. Once we have sifted the flour and cut the butter, we will integrate them to a point called sandy. For this we are going to undo the butter along with the flour until it disintegrates and becomes "sand". At this moment we add a piece of egg and we integrate everything, crushing with our hands, until forming a dough. We should not work this mass very much. We keep it in the freezer for about 20 minutes. We take it out and extend it with a roller until we get the necessary size to cover our mold. We bake at 200 ° C for 12 minutes. Reserve.
While the dough is in the freezer, prepare the filling of the cake. For this we are going to need the vegetables and the tuna. We grate the carrots and pumpkins, and chop the spinach leaves. Chop the onion and cook over low heat in a pan with barely half a teaspoon of oil. When the onion begins to be transparent, add the vegetables and cook for 5 minutes. We season and reserve.
When our vegetable mixture is no longer hot, add 3 eggs and the tuna. Mix well the filling, and after being cooked our base of the cake, add the stuffing to overflow and place a layer of the cheese of your choice to gratin. We put back in the oven for 20 minutes and go!
PRESENTATION
You can present the whole cake and serve it to the center of the table so that everyone can serve their portion, or we can cut and serve slices.
TIPS
You can add another vegetable of your choice to give it a different touch, such as: olives, mushrooms, tomato, etc. The longer you keep the dough in refrigeration, the easier it will be to work with it when you stretch it. The base of the cake will be cooked when it begins to take a very pale yellow color (almost white). To finally get the pie out of the oven, we must make sure that the cheese was grated and turned golden.
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