Tuna Tartlets

For the pastry: pile flour with Parmesan onto the work surface and make a well in the center. Cut cold butter into pieces and arrange around the well. Add beaten egg into the well and sprinkle with 1/2 teaspoon of salt. Chop all ingredients with a knife or a dough scraper until crumbly. With your hands, quickly knead into smooth pastry, adding more water or flour if needed. Wrap in plastic wrap and refrigerate for 30 minutes. 

Butter 10 ramekins 7 cm in diameter (approximately 3 inches) and sprinkle with flour.

Roll out pastry on a floured surface and cut cut out circles to fit ramekins and line ramekins with it, making edges all around. Prick the bottoms with a fork several times and bake in preheated oven at 180°C (approximately 350°F) for about 10-15 minutes. Remove from oven and cool slightly, take out tartlets out of the ramekins and cool completely.  

For the topping: rinse and dry scallions, cut into rings. Drain corn and beans. Rinse and dry tomatoes, remove stems and dice. Peel garlic and shallot and chop finely. Heat oil in a pan and saute shallot and garlic until translucent. Add tomato paste and saute briefly, add tomato juice, tomatoes, beans and herbs, season with salt and pepper. Simmer for approximately 10 minutes. Add scallions, corn and drained tuna and season with salt, pepper, a pinch of sugar and red pepper to taste. Remove from heat.