Tuna and mozzarella tart

Name: Tuna and mozzarella tart - Ioanina J.
Ingredients: For the dough: 100 gr butter 1 egg 200 gr flour a pinch of salt Filling: 500 gr canned tuna 350 gr mozzarella 1/2 bunch green parsley 50 gr olives without seeds salt pepper 1 teaspoon herbs of Provenc

Over - Tuna and mozzarella tart by Ioanina J. - Recipia

Dough: In a large bowl, put the cold butter, cut into small cubes, which will give the tart a tender texture. Add the egg and salt, stirring with a spatula or fork until blended. Gradually begin to incorporate the flour, a spoonful at a time, stirring constantly to avoid lumps. Continue working the dough until it becomes a homogenous, elastic and easy to shape ball. Cover with kitchen foil and leave in the fridge for about 30 minutes, during which time the flavors will develop and the dough will harden slightly. Filling: In the meantime, we take care of the filling. Take the canned tuna and drain it well from the oil, then place it in a bowl. Using your hands, lightly crumble it to get a finer texture that will blend perfectly with the other ingredients. Finely chop the green parsley, which will bring a fresh and aromatic touch to the dish, and add it over the tuna. Season with salt and pepper to taste, stirring well to evenly distribute the seasoning. Once the dough has been refrigerated, take it out and, using a rolling pin, roll it out on a lightly floured surface, making sure to roll it out into a sheet about 5 mm thick. Line a tart tin with baking paper, then transfer the pastry to the tin, rolling it out evenly so that it covers both the bottom and the sides of the tin. Using your fingers, shape a small border around the edges and prick the dough with a fork to prevent it from puffing during baking. Pour the tuna filling into the mold, leveling it with a spatula to make sure it is evenly distributed. We slice the mozzarella into thin slices and place them on top of the filling, then add olive slices, which will add a salty and savory flavor. We sprinkle herbes de Provence over our tart, adding flavor and color. Place the tart in the preheated oven at 180 degrees Celsius and bake for 25-30 minutes, or until nicely browned on top and the cheese has melted. When it's done, remove the tart from the oven and let it cool for a few minutes to set the flavors. It's ideal served warm with a fresh salad or vegetable garnish. This tuna and mozzarella tart is a perfect choice for a light lunch or a delicious dinner! Enjoy!

Ingredients

For the dough: 100 gr butter 1 egg 200 gr flour a pinch of salt Filling: 500 gr canned tuna 350 gr mozzarella 1/2 bunch green parsley 50 gr olives without seeds salt pepper 1 teaspoon herbs of Provenc

Tuna and mozzarella tart

Ingredients

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