Tuna and spinach tart

Name: Tuna and spinach tart
Ingredients: 1 sheet puff pastry; 2 cans tuna chunks; 300 g frozen spinach; 20 g butter; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 eggs; 50 ml sour cream; 150 g cheese

Fish - Tuna and spinach tart by Eliana I. - Recipia

Tuna and spinach tart is served warm for lunch or dinner, with golden puff pastry and a soft filling bound with egg and sour cream. The spinach and tuna sit in a creamy layer, while the cheese melts on top in the last few minutes of baking. I roll out the puff pastry only when it’s pliable but still cold. Preparation: 20 minutes. Cooking: 48-53 minutes. Resting: 10 minutes. Total time: 78-83 minutes. Serves: 4. About 600 kcal and 35 g protein per serving.

Ingredients

1 sheet puff pastry
2 cans tuna chunks
300 g frozen spinach
20 g butter
1 teaspoon salt
1/2 teaspoon ground pepper
2 eggs
50 ml sour cream
150 g cheese

Preparation

1. Leave the puff pastry to thaw at room temperature until you can roll it out. 2. Melt the butter in a pan and sauté the spinach for 3 minutes. Add the salt and pepper, then the drained tuna, flaked with a fork. 3. Beat the eggs with the sour cream, pour the mixture over the spinach and tuna, and mix until combined. 4. Roll out the puff pastry in the pan and add the filling. Bake in a preheated oven at 180°C for 35-40 minutes, until the pastry is golden and the filling is set. 5. Sprinkle the grated cheese over the top and bake for another 10 minutes, until melted. Leave the tart to cool for 10 minutes before slicing.

Notes

Keeps covered in the fridge for up to 3 days; reheating it in the oven brings back some of the puff pastry’s crispness. I serve it slightly warm, with a simple green salad. You can replace the tuna with the same amount of canned salmon, well drained; the puff pastry contains gluten, and the cheese and sour cream contain dairy, as well as the eggs. Frozen spinach sometimes releases water: if you see liquid in the pan, cook it a little longer until it evaporates, so the filling doesn’t run. I break up large pieces of tuna roughly with a fork, so they remain visible in the filling. Like a baked omelet, the center holds together better once it has cooled. The pastry is easy to roll out when it’s pliable but still cold; if it has softened and is sticking, chill it before putting it in the pan. If you need to serve it at a set time, allow for the pastry to thaw, which takes different amounts of time depending on how warm the kitchen is; if you increase the quantity, use two pans, not one deep pan.