Fish Tart

Dough: We start by preparing the dough, the essence of any delicious pie. We take the soft butter, which should be at room temperature, and rub it well with an egg yolk and a pinch of salt until creamy and smooth. It is important that the butter is soft enough to incorporate easily without too much effort. Then gradually begin to add the flour, stirring constantly to prevent lumps from forming. It is essential to add a moderate amount of water so that the dough becomes elastic and does not stick to your hands. After kneading the dough well, make sure it is smooth and homogeneous, then leave it to rest for about 15 minutes, covered with a damp towel to allow it to relax.

Once the dough has rested, brush the tart or muffin tins with a little oil to prevent sticking. Next, roll out the dough with a rolling pin, taking care to obtain an even thickness of about 3-4 mm. Using a rolling pin or a knife, cut out the appropriate shapes and place the dough into the shapes, taking care to line the edges. To prevent the dough from puffing up during baking, we cover each mold with aluminum foil. We bake at an average temperature of 180 degrees Celsius for about 15-20 minutes, or until you notice a nice browning around the edges. Once removed from the oven, let the molds cool completely.

Filling: While the dough is baking, we get to the filling. In a bowl, toss the well-drained tuna chunks with the sweet corn kernels, thinly sliced green onions, and peeled tomatoes cut into small cubes. This combination of fresh ingredients will give the dish an irresistible flavor. Add the good quality olive oil, freshly squeezed lemon juice and salt to taste, mixing well to ensure that all the ingredients combine harmoniously. Once the dough has cooled, fill each tart with this delicious salad, being careful not to overfill them so they don't spread when baking. These tarts can be served warm or at room temperature, and are sure to be enjoyed by all who savor them.