Seasonal Vegetables and Tuna Mediterana Tart

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Serves: 4 people (24 cm / 9.5 inch diameter)

Prep time: 2 hours

Radosti

Ingredients:

Tart crust:

300g all – purpose flour

150g unsalted butter, softened at room temperature

1 egg

1 pinch of salt

Filling:

1 large leek

1 zucchini

1 celery stalk

1 porcini mushroom

2 onions

2 tbsp olive oil

2 cloves of garlic

210g tuna Mediterana Delamaris (2 cans)

Topping:

50g greek yogurt

1 egg

salt, pepper, ground nutmeg

1 sprig thyme

50g ricotta (or mascarpone)

25g whipping cream

Directions:

Sift the flour into a bowl. Put in the softened butter and lightly rub into the flour using your fingertips until there are no more big lumps of butter. Add the egg, 4 tbsp of cold water and a pinch of salt. Combine all ingredients with your hands, until the dough starts to come together, but it is still crumbly. Knead for about 30 seconds. Using your hands, form a ball of dough, wrap in cling film and set to cool in a refrigerator for 2 hour.

Preheat the oven to 175 °C / 350 °F. Lightly dust a clean work surface with flour, flatten the dough into a disk and roll out the tart dough to 0.5 cm / 0.2 inch thick. Line tart tin with the rolled out dough, using a rolling pin. Prick the dough all over with the tines of a fork, and press the tines up against the edges of the tart shell.

Line the dough with a large piece of parchment paper. Press the paper into the edges of the dough. Fill the parchment paper lined tart dough with pie weights or dried beans. Make sure they cover the entire bottom of the tart dough. Put in the refrigerator for 15 minutes. Bake partially. First bake for 15 - 20 minutes, then check if the parchment paper sticks. If not, then remove the paper with the beans or pie weight and bake for another 10 minutes. Let the tart crust cool on a wire rack.

Prepare the filling. Preheat your oven to 165 °C / 330 °F. Clean the leek, celery stalk and mushroom. Peel the onions and garlic and dice all the veggies. Place a skillet over medium low heat, add the olive oil, vegetables and mushroom. Cook for about 10 minutes or until the veggies are nice and tender. Stir occasionally.

Remove the veggies from the heat, leave them to cool completely, then stir in two cans of Delamaris Tuna Mediterana. Pour into a baked (and cooled) baked tart crust

Prepare the topping. Mix all the ingredients (greek yogurt, pinch of salt, pinch of pepper, pinch of ground nutmeg, thyme leaves, ricotta and whipping cream) together to get a lovely, runny mixture. Pour over the vegetable and tuna filling.

Place your Seasonal Vegetables and Tuna Mediterana Tart into a preheated oven and bake for about 35 - 40 minutes at 165 °C / 330 °F. When the Tart is baked, remove from the oven and let it cool for about 10 minutes on a wire rack. Cut a few slices and serve. This Seasonal Vegetables and Tuna Mediterana Tart is great with fresh seasonal salad or served as an entree (serves 6 people). Enjoy.

TIPS AND TRICKS:


- Leftovers: Store the tart in a fridge for up to 2 days or freeze any unbaked tart dough for up to a month.

- You can switch ricotta for mascarpone and you can use goat or sheep milk instead of greek yogurt.

- Use seasonal vegetables. In spring you can use baby spinach and spring onions, in summer swiss chard, bell peppers and chilli, in autumn zucchini, mushrooms and leek and in winter butternut squash, kale or brussels sprouts.




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