Tart with tuna and tomatoes

Name: Tart with tuna and tomatoes - Sabrina C.
Ingredients: for the dough: 140 g butter 260 g flour 1 egg a pinch of salt 4 tablespoons milk for the filling: 2 small cans of tuna in its own juice (drained) about 250; 270 g tuna 2 medium tomatoes 70 g feta cheese 140 g canned corn 1 tablespoon flour 150 ml milk 1/2 teaspoon seasoning 1 egg yolk 3 tablespoons milk

Over - Tart with tuna and tomatoes by Sabrina C. - Recipia

Tuna and Tomato Tart - A simple and delicious recipe, full of flavors Welcome to the culinary world of tarts! Today I will share with you an enticing recipe for a tuna and tomato tart, perfect for lunch or dinner, as well as an appetizer for a festive meal. This tart combines the crunchy texture of the crust with a hearty filling of tuna, corn, feta cheese, and juicy tomatoes. It is an excellent choice to impress your guests or to enjoy a tasty dish in the comfort of your own home. Preparation time: 30 minutes Baking time: 40 minutes Total: 1 hour and 10 minutes Number of servings: 6 Recipe history Tart is a dish with deep roots in international cuisine, having variations in many cultures. It has evolved over time, becoming a symbol of culinary creativity. Savory tarts have gained popularity due to their versatility, being adaptable with various ingredients. Today, we will explore a delicious variant that combines fish with fresh vegetables, offering an amazing taste. Ingredients For the crust: - 140 g butter (at room temperature) - 260 g flour - 1 egg - A pinch of salt - 4 tablespoons milk For the filling: - 2 small cans of tuna in its own juice (about 250-270 g tuna) - 2 medium tomatoes - 70 g feta cheese - 140 g canned corn - 1 tablespoon flour - 150 ml milk - ½ teaspoon seasoning - 1 egg yolk - 3 tablespoons milk Step-by-step instructions 1. Preparing the crust In a bowl, combine the softened butter with the flour and salt, mixing with a spatula or your fingers until you achieve a sandy texture. Add the egg and milk, mixing until the dough becomes smooth. Form a ball from the dough, wrap it in plastic wrap, and let it chill in the refrigerator for an hour. This step is essential for achieving a tender and flavorful crust. 2. Rolling out the dough After the dough has chilled, remove it and roll it out on a floured surface using a rolling pin. Make sure you have an even thickness, about 3-4 mm. Transfer the dough to the tart pan, greased with butter and flour, ensuring to cover the edges. 3. Pre-baking the crust Preheat the oven to 180°C (350°F). Prick the crust all over with a fork to prevent it from puffing up during baking. Cover it with parchment paper and add a handful of dried beans or ceramic weights. Bake for 20 minutes, then remove the parchment paper and beans, being careful not to burn yourself. Let the crust cool slightly. 4. Preparing the filling In a saucepan, bring 150 ml of milk to a boil. Lower the heat and slowly add the flour, stirring continuously to avoid lumps. Let it simmer on low heat for 3 minutes. Add ½ teaspoon of seasoning to enhance the flavor. In a separate bowl, mix the drained tuna, corn, and the prepared milk sauce. Ensure the ingredients are well combined. 5. Assembling the tart Pour the tuna and corn mixture into the pre-baked crust. Slice the tomatoes into thin rounds and arrange them evenly on top of the filling. Crumble the feta cheese and sprinkle it over the tart, adding extra flavor and creaminess. 6. Finishing the baking Bake the tart in the preheated oven for 35-40 minutes. Five minutes before removing it, brush the surface with an egg yolk mixed with 3 tablespoons of milk to achieve a golden and glossy crust. 7. Cooling and serving After removing the tart from the oven, let it cool for a few minutes. You can serve it warm, but a delicious option is to enjoy it cold, when the flavors meld and become more intense. Serving suggestions The tuna and tomato tart pairs wonderfully with a fresh arugula and cherry tomato salad or a garlic yogurt sauce. You can also accompany it with a glass of dry white wine, which will highlight the delicious flavors of the dish. Frequently asked questions - Can I use fresh tuna instead of canned? Certainly! Fresh tuna brings a different texture and flavor, but it requires pre-cooking. - How can I vary the filling? You can add olives, bell peppers, or even mushrooms to diversify the flavors. - Is the tart good the next day? Yes, the tart keeps excellently in the refrigerator and becomes even tastier as the flavors blend. Nutritional benefits This tart is a good source of protein due to the tuna and contains vitamins from the vegetables, such as tomatoes. Feta cheese adds calcium and flavor, while corn provides healthy carbohydrates, ideal for a balanced meal. Calories A serving of tuna and tomato tart contains approximately 350-400 calories, depending on the ingredients used. It is a filling option, but not overly caloric, perfect for lunch or dinner. I hope you will try this delicious recipe and bring a touch of creativity to your kitchen! Enjoy every bite and the moments spent with your loved ones!

Category: Over Author: Sabrina C. Views: 1 Date: 04.10.2024

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