ReceptnaptárTarte au thon et tomates (tuna and tomato tart)
The tuna and tomato tart is a quick, popular French family supper: mustard base, tuna, ripe tomatoes, creamy egg custard. Good hot or cold, ideal for picnics. The mustard adds freshness and protects the pastry.
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Ingredients
Method
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- Preheat the oven to 190 °C (fan oven 175 °C). Roll out the pastry, line a 24 cm tart tin, prick with a fork and blind-bake for 10 minutes.
- Spread the base thinly with mustard, which protects it from moisture.
- Blot the tomato slices and salt lightly. Flake the tuna over the pastry and arrange the tomatoes on top.
- Whisk the eggs with the cream, oregano and pepper, pour over and sprinkle with the cheese.
- Bake 30-35 minutes until golden and set.
- Scatter with basil and serve after resting 10 minutes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The mustard protects the pastry from moisture.
- Dry the tomatoes.
- Works with store-bought puff pastry.
- Good cold too.
Frequently asked questions
Can it be frozen?
Yes, sliced, for 2 months.
With fresh tuna?
Yes, diced and seared first.
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- Salade de pâtes au thon et olives (pasta salad with tuna and olives) · French
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More french ideas
- Brandade de morue (Provençal salt cod purée)
- Filet de saumon à l'oseille (salmon fillet with sorrel sauce)
- Blanquette de poisson (creamy white fish stew)
- Filet de dorade à la provençale (Provençal baked sea bream)
- Terrine de saumon (salmon terrine)
- Tielle sétoise (octopus and tomato pie from Sète)
- Bouillabaisse (Marseille fish soup)
- Sole meunière
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