Tomato Tuna Tart Recipe

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Tomato Tuna Tart Recipe

A French savory tart with tuna, tomato, and Dijon mustard. Subtle herb flavors transport you to the Mediterranean French coast.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: French

Diet: Vegetarian

Servings: Slices

Calories: 180kcal

Author: Helene Dsouza

Equipment

1 Tart Pan I use a 12 inch/30 cm Le Creuset tart pan
Cutting Board
8" Chef Knife
Mixing Bowl
Silicone Spatula
Whisk (heat resistant, non-stick)

Ingredients

Butter small quantity to butter the pan
1 Pie Crust
2-3 Medium-Large Tomatoes
5 Ounces Canned Tuna unflavored, in brine or oil
2 Eggs
1 Teaspoon Thyme Dried
2 Teaspoon Chives Fresh
1 Tablespoon Parsley or/and Savory Herb Fresh optional, *See Notes
Pinch Nutmeg
½ Teaspoon Salt
⅛ Teaspoon Black Pepper Ground
½ Cup Crème fraîche
½ Cup Milk
3 Tablespoons Dijon Mustard
¼ Cup Shredded Cheese packed

US - Metric

Instructions

Preheat the oven to 350 Fahrenheit (180 degree Celsius).
Grease your tart pan with butter.
Butter
Place and arrange the rolled out pie crust into the tart pan. Gently press the borders against the wall and bottom of the tart pan, and cut off excess dough at the top with a knife.
1 Pie Crust
Poke into the tart crust with a knife or fork to create small holes so that the steam can escape when blind baking. Blind bake for about 8 minutes at 350 Fahrenheit (180 degree Celsius). Leave to cool a bit after baking blind.
In the meanwhile, prepare the filling ingredients. Slice the tomatoes and keep aside. Drain the canned tuna and keep aside. Chop fresh cut herbs and other ingredients ready.
2-3 Medium-Large Tomatoes, 5 Ounces Canned Tuna
In a mixing bowl, combine the eggs, thyme, chives, additional parsley/savory herb, nutmeg, salt, black pepper, crème fraîche and milk with a whisk.
2 Eggs, 1 Teaspoon Thyme Dried, 2 Teaspoon Chives Fresh, 1 Tablespoon Parsley or/and Savory Herb Fresh, Pinch Nutmeg, ½ Teaspoon Salt, ⅛ Teaspoon Black Pepper Ground, ½ Cup Crème fraîche, ½ Cup Milk
Spread the Dijon mustard in the base of the blind baked tart crust.
3 Tablespoons Dijon Mustard
Arrange the tomatoes and the tuna over that.
Pour the prepared egg and crème fraîche mixture over the tuna and tomatoes.
Sprinkle shredded cheese over that.
¼ Cup Shredded Cheese
Bake at 350 Fahrenheit (180 degree Celsius) for about 30 minutes or until golden baked at the top. Check with a knife if it's cooked through by poking into the center. If it comes back clean, it's done, if not, it needs more time.

Notes

Keep the pie crust out of the fridge for 15 minutes to soften. If it's frozen, defrost.

I use a 12 inch/ 30 cm tart pan (common size in Europe), but you can use an 11 inch, 10 inch or 9 inch pan too. The trick is to reduce and cut off excess crust. You will also have to adjust the baking time, as it will need more time to cook through completely.

The Parsley and Summer Savory herb are optional. I like the addition, as it adds flavor. You can use either one or combined fresh. Parsley is fairly common but summer savory, not always.

The baking time depends on your oven setting and tart pan size. We universally use a convection oven setting in Europe, and your oven may take more time.

Nutrition