Tomato Tuna Tart Recipe

TL;DR

Savory tarts are common all over France, just like the Quiche from the Lorraine region.

I don't really know where the tomato tuna tart originated, but I have always seen my family preparing it up in the North.

The tart crust is first topped with a layer of Dijon mustard, before sliced tomatoes and tuna are layered over each other.

A creamy egg and herb mixture is poured over that, and a cheese topping completes this delicious meal.

Ingredient Notes

• Butter — To grease the tart pan, so that the tart base doesn't stick to the base. My grandmother used to place a parchment paper between the pan and the crust instead, so that's also an option. I just grease it with a piece of butter paper.
• Pie Crust — Get an unsweetened pie or tart crust (you can use a homemade one too). Check the size on the packaging, the diameter should fit your tart pan. I use a 12 inch/ 30 cm Le Creuset pan in the pictures, and the crust was 12.5 inches/ 32 centimeter in diameter. You can use an 11,10 or 9 inch pan too (and adjust baking time). The pie crust needs to be left at room temperature for 15 minutes before you can roll it out, after taking it out from the fridge.
• Tomato — You will need about 2–4 tomatoes. It all depends on the size of your tart pan and the size of your tomatoes.
• Eggs
• Thyme Dried
• Parsley or/and Savory Herb — These herbs are optional but add flavor. You can add either parsley or summer savory fresh, or both combined.
• Chives — Fresh, chopped.
• Nutmeg — Grated fine. Essential flavor-giver.
• Salt & Black Pepper
• Crème fraîche — A French, thick, tangy cream. You may substitute with heavy cream, but I highly recommend just getting the real deal if possible.
• Milk — I always use full fat.
• Dijon Mustard — Use only Dijon mustard and not any other mustard paste.
• Canned Tuna — Chunk light tuna in brine or oil. I prefer oil, but I'll strain the oil and use it in something else, my mother uses tuna in water brine.
• Shredded Cheese — We use Emmental, but you can use mozzarella or any other too.

Process Overview

Step 1

Butter the Tart pan. Place and arrange the rolled out dough into the pan so that it fits in. Cut off excess dough from the border.

Poke with a knife into the dough base all over, so that the steam can escape. Pre-bake (aka blind bake) the tart base.

Step 2

Slice the tomatoes, drain the tuna, keep both separately aside.

Whisk together the eggs, cream, herbs, salt, black pepper, fresh cream, and milk in a bowl.

Step 3

After pre-baking the tart base, spread the Dijon mustard at the base. Layer with tomato slices and canned tuna.

Step 4

Pour the herb egg cream mixture over that and finish with shredded cheese as a topping.

Bake until golden.

Serving

We always love a slice of this savory tomato tuna tart with a small side salad. I highly recommend a vinegar-based dressing with shredded carrots, shredded Kohlrabi, or rucola with a vinaigrette dressing or a green lettuce salad.

You can choose any other side salad too.

Storing

Leftovers can be stored in the fridge for up to 5-6 days in an air tight container.

To freeze, prepare as per the instructions, wrap into aluminum foil and freeze for up to 2–3 months.

More like this

• Onion Tart
• Quiche Lorraine