I prepared this tart with tuna and bacon one evening when I needed something quick for dinner. I used store-bought dough, and the rest of the ingredients are easily found in the fridge or pantry. I thought it was a suitable recipe for a picnic or as a cold snack. Everything went smoothly and without complicated steps.
Quick Info
Total time: about 60 minutes
Preparation time: 15-20 minutes
Baking time: 30-40 minutes
Servings: 6-8
Difficulty: easy
Recipe type: savory tart, snack, picnic, quick dinner
Ingredients
1 sheet of tart dough (store-bought)
200 g bacon (diced or small strips)
2 cans of tuna in oil (preferably flaked)
150 g sliced or grated cheese (any type that melts well)
4 eggs
2 cartons of heavy cream (total 400 ml)
Fresh parsley (to taste)
Salt, pepper
(optional) 1 onion
Preparation steps
1. Preheat the oven to 180°C so it’s hot when you finish preparing.
2. Cut the bacon into small cubes or strips. If you have pre-cut bacon, you save time. Place it in a cold pan and let it cook on low to medium heat until it lightly browns. It shouldn’t be fried hard, just enough to render some fat and gain color.
3. If you want to use onion, slice it and sauté it in a little olive oil. Keep it on the heat until it softens and gets a bit of color. This step is optional, but it adds sweetness and flavor.
4. Drain the tuna well from the oil and flake it with a fork into small pieces, so it mixes easily into the tart.
5. Grate the cheese or cut it into strips, depending on what you have. It doesn’t matter if it’s softer or harder, just make sure there’s enough to cover the tart.
6. Grease a tart pan with butter. Place the sheet of dough and gently press the edges to hold it in place.
7. Arrange the bacon on the bottom of the tart, then spread the tuna over it. If using onion and/or parsley, add them now on top of the fish. The cheese goes on top.
8. In a bowl, beat the eggs with the heavy cream, salt, and pepper. The mixture should be smooth, without over-beating. Pour everything over the ingredients in the pan.
9. Place the pan in the preheated oven and let it bake for 30-40 minutes. Keep an eye on it towards the end; the surface should be firm and lightly browned.
10. Remove the tart and let it cool for at least 10 minutes before slicing. It slices easier when warm, but it’s also good cold.
Why I make this recipe often
It’s one of the savory tarts I make when I need a quick dinner, especially since the ingredients are not fussy. It can also be served the next day, making it practical for packing or picnics. There are no difficult steps, and you don’t dirty many dishes.
Tips and variations
Tips
You can drain excess fat from the bacon if it seems too much, to avoid a greasy tart.
If using salty cheese, adjust the amount of salt in the egg and cream mixture.
The tart shape doesn’t have to be perfect. It works in a regular pan too, but I prefer one with not too high edges.
Substitutions
You can use another type of canned fish if you don’t have tuna.
Bacon can be replaced with smoked ham or even leftover roast.
Heavy cream can be substituted with cooking cream, with 20-30% fat.
Cheese – any type that melts, even combinations (like cheddar, mozzarella, or a fattier feta).
Variations
Add sliced olives if you like.
You can also add some roasted peppers or sautéed mushrooms for a different texture.
Without bacon, the recipe becomes a tuna tart – lighter but still tasty.
Serving ideas
It’s good cold or at room temperature.
For a picnic, slice and pack the pieces in airtight containers.
At the table, it goes well with a simple salad or tomatoes.
Frequently asked questions
Can I use tuna in water instead of oil?
Yes, but the flavor will be less intense and the texture drier. You can compensate with a little olive oil added over the tuna.
Can I freeze the tart?
I don’t recommend it. The structure with eggs and cream doesn’t freeze well – upon thawing, the filling can become watery.
What can I substitute for store-bought tart dough?
You can use homemade tart dough or even store-bought puff pastry.
Is onion mandatory?
No, it’s just optional. It adds extra flavor, but the tart turns out well without it.
What kind of cheese works best?
Sliced or grated cheese that melts well (cheddar, mozzarella, gouda). You can even use saltier cheese, but be careful with the salt dosage.
Nutritional values
Approximately, one slice (out of 8) has about 320-350 kcal. Approximate macronutrients:
Protein: 18-20 g
Fat: 25-27 g
Carbohydrates: 14-16 g
Values may vary depending on the type of cheese, cream, or bacon. The tart is filling, with a high protein and fat content, moderate in carbohydrates.
Storage and reheating
The tart keeps well in the fridge, in a closed container, for up to 2 days. It can be eaten cold, but if you want to reheat it, place it in the oven for a few minutes or even in the microwave on medium. I don’t recommend keeping it longer than 48 hours, as the filling texture changes.
Quick Info
Total time: about 60 minutes
Preparation time: 15-20 minutes
Baking time: 30-40 minutes
Servings: 6-8
Difficulty: easy
Recipe type: savory tart, snack, picnic, quick dinner
Ingredients
1 sheet of tart dough (store-bought)
200 g bacon (diced or small strips)
2 cans of tuna in oil (preferably flaked)
150 g sliced or grated cheese (any type that melts well)
4 eggs
2 cartons of heavy cream (total 400 ml)
Fresh parsley (to taste)
Salt, pepper
(optional) 1 onion
Preparation steps
1. Preheat the oven to 180°C so it’s hot when you finish preparing.
2. Cut the bacon into small cubes or strips. If you have pre-cut bacon, you save time. Place it in a cold pan and let it cook on low to medium heat until it lightly browns. It shouldn’t be fried hard, just enough to render some fat and gain color.
3. If you want to use onion, slice it and sauté it in a little olive oil. Keep it on the heat until it softens and gets a bit of color. This step is optional, but it adds sweetness and flavor.
4. Drain the tuna well from the oil and flake it with a fork into small pieces, so it mixes easily into the tart.
5. Grate the cheese or cut it into strips, depending on what you have. It doesn’t matter if it’s softer or harder, just make sure there’s enough to cover the tart.
6. Grease a tart pan with butter. Place the sheet of dough and gently press the edges to hold it in place.
7. Arrange the bacon on the bottom of the tart, then spread the tuna over it. If using onion and/or parsley, add them now on top of the fish. The cheese goes on top.
8. In a bowl, beat the eggs with the heavy cream, salt, and pepper. The mixture should be smooth, without over-beating. Pour everything over the ingredients in the pan.
9. Place the pan in the preheated oven and let it bake for 30-40 minutes. Keep an eye on it towards the end; the surface should be firm and lightly browned.
10. Remove the tart and let it cool for at least 10 minutes before slicing. It slices easier when warm, but it’s also good cold.
Why I make this recipe often
It’s one of the savory tarts I make when I need a quick dinner, especially since the ingredients are not fussy. It can also be served the next day, making it practical for packing or picnics. There are no difficult steps, and you don’t dirty many dishes.
Tips and variations
Tips
You can drain excess fat from the bacon if it seems too much, to avoid a greasy tart.
If using salty cheese, adjust the amount of salt in the egg and cream mixture.
The tart shape doesn’t have to be perfect. It works in a regular pan too, but I prefer one with not too high edges.
Substitutions
You can use another type of canned fish if you don’t have tuna.
Bacon can be replaced with smoked ham or even leftover roast.
Heavy cream can be substituted with cooking cream, with 20-30% fat.
Cheese – any type that melts, even combinations (like cheddar, mozzarella, or a fattier feta).
Variations
Add sliced olives if you like.
You can also add some roasted peppers or sautéed mushrooms for a different texture.
Without bacon, the recipe becomes a tuna tart – lighter but still tasty.
Serving ideas
It’s good cold or at room temperature.
For a picnic, slice and pack the pieces in airtight containers.
At the table, it goes well with a simple salad or tomatoes.
Frequently asked questions
Can I use tuna in water instead of oil?
Yes, but the flavor will be less intense and the texture drier. You can compensate with a little olive oil added over the tuna.
Can I freeze the tart?
I don’t recommend it. The structure with eggs and cream doesn’t freeze well – upon thawing, the filling can become watery.
What can I substitute for store-bought tart dough?
You can use homemade tart dough or even store-bought puff pastry.
Is onion mandatory?
No, it’s just optional. It adds extra flavor, but the tart turns out well without it.
What kind of cheese works best?
Sliced or grated cheese that melts well (cheddar, mozzarella, gouda). You can even use saltier cheese, but be careful with the salt dosage.
Nutritional values
Approximately, one slice (out of 8) has about 320-350 kcal. Approximate macronutrients:
Protein: 18-20 g
Fat: 25-27 g
Carbohydrates: 14-16 g
Values may vary depending on the type of cheese, cream, or bacon. The tart is filling, with a high protein and fat content, moderate in carbohydrates.
Storage and reheating
The tart keeps well in the fridge, in a closed container, for up to 2 days. It can be eaten cold, but if you want to reheat it, place it in the oven for a few minutes or even in the microwave on medium. I don’t recommend keeping it longer than 48 hours, as the filling texture changes.