Name: Express Tuna Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 1 piece Puff pastry; 1 can Tuna; 1 piece Tomato; 1 l Milk; 3 c. à soupe Flour; 1 piece Butter; Grated cheese

Description

This tuna tart is a perfect solution for a quick and tasty dinner. I often prepare it when I don't have much time, but I want something comforting. The crispy puff pastry, the tasty tuna and the smooth cream with grated cheese go wonderfully together. It's a simple, economical dish that the whole family will love. It can be accompanied by a green salad for a balanced meal. The preparation is really quick thanks to the Thermomix®, which allows you to make the cream in a few minutes. Child's play!

Ingredients (7 ingredients)

1 piece Puff pastry

1 can Tuna

1 piece Tomato

1 l Milk

3 c. à soupe Flour

1 piece Butter

Grated cheese

Preparation (5 steps)

Prepare puff pastry

Unroll the puff pastry and place it in a tart dish. Prick the bottom of the pastry with a fork to prevent it from swelling during cooking.

Preparation of the cream

Thermomix® Setting

7 min/194°F/Speed 4 90

Put the milk, flour and butter in the Thermomix bowl. Set 7 Min./90°C/Stufe 4 to obtain a smooth cream.

420

Garnish the tart

Spread the cream on the tart base. Crumble the drained tuna on the cream. Cut the tomato into thin slices and arrange them on the tuna. Sprinkle with grated cheese.

Baking the tart

Bake the tart in a preheated oven at 180°C for 25 minutes, or until the cheese is golden and the pastry is cooked.

Serve

Let the tart cool slightly before serving. Serve with a green salad.

Finished cooking? Great! 🎉

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About this recipe

Tuna tart is a bit like the Proust madeleine of my quick dinners. It reminds me of summer evenings, when time seemed to stretch out endlessly and we wanted something simple, but good. My grandmother often prepared it, with homemade shortcrust pastry and garden tomatoes. Of course, I don't always have time to make my own pastry, but the Thermomix® allows me to rediscover some of that magic by preparing a smooth cream in the blink of an eye. Tuna is the main ingredient, the one that brings the marine and comforting flavor. Choose a good quality tuna, preferably in olive oil, for a richer taste. Drain it well to prevent the tart from being too soggy. The tomato brings a touch of freshness and acidity that balances the fatty side of the tuna and cream. Opt for a ripe but firm tomato, so that it does not disintegrate during cooking. Grated cheese, finally, brings a gourmet and gratin finish. I like to use a mixture of Gruyère and Emmental for a more pronounced taste, but you can use the cheese of your choice. For preparation with the Thermomix®, the secret lies in the cream. Make sure the milk is cold to avoid lumps. Flour thickens the cream, but don't add too much, otherwise it will be too thick. Butter brings smoothness and flavor. While the cream is cooking, keep an eye on the Thermomix® and scrape the sides of the bowl from time to time to prevent the cream from sticking. Once the cream is ready, spread it quickly on the puff pastry to prevent it from cooling and becoming too thick. To vary the pleasures, you can add black olives, capers or herbs from Provence to the filling. For a vegetarian version, replace the tuna with grilled vegetables, such as zucchini, eggplant or peppers. You can also add spices, such as smoked paprika or Espelette pepper, to enhance the taste of the tart. Serve the tart lukewarm, accompanied by a crisp green salad. A rocket salad with a lemon vinaigrette is perfect to accompany the tuna tart. You can also serve the tart with a cold soup, such as gazpacho or cucumber soup. Tuna tart keeps well in the refrigerator for 2 to 3 days. You can reheat it in the oven or microwave before serving. You can also prepare the tart in advance and freeze it before cooking. In this case, take it out of the freezer the day before and let it thaw in the refrigerator before cooking it.