Tuna Tart

Name: Tuna Tart
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet Pie dough; 2 cans (160 g each) Canned tuna, drained; 3 Eggs; 20 cl Crème fraîche; 2 Tomatoes; 1 Onion; 100 g Emmental cheese, grated; 1 tbsp Dijon mustard; 1 tsp Herbes de Provence; to taste Salt and pepper

SaltyPescatarian

45 minutes

4 people

About this dish

A tart of canned tuna, tomato and onion in an egg and crème fraîche custard, with a layer of Dijon mustard on the crust and emmental on top. The mustard under the filling adds sharpness and forms a thin barrier between crust and filling. It bakes at 180°C (350°F) and is good warm or cold, so it suits packed lunches.

Ingredients

Pie dough1 sheet

Canned tuna, drained2 cans (160 g each)

Eggs3

Crème fraîche20 cl

Tomatoes2

Onion1

Emmental cheese, grated100 g

Dijon mustard1 tbsp

Herbes de Provence1 tsp

Salt and pepperto taste

Preparation

Preheat the oven to 180°C (350°F) and line a tart tin with the pie dough, pricking the base with a fork.

Spread the Dijon mustard over the base of the dough.

Peel and thinly slice the onion, then scatter it over the mustard along with the drained, flaked tuna.

Slice the tomatoes and arrange them on top.

Whisk the eggs with the crème fraîche, herbes de Provence, salt, and pepper, then pour the mixture over the filling.

Sprinkle the grated emmental on top.

Bake for 30-35 minutes until the filling is firm and golden on top.

Tips

Swap the tomatoes for sun-dried tomatoes or black olives for a more Provençal twist.

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Tuna Tart

About this dish

Ingredients

Preparation

Tips

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