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Quick Tuna Tart

An easy and delicious tart made with canned tuna, tomatoes, and Gruyère cheese, perfect for weeknight meals that can be enjoyed hot or cold.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 piece pâte brisée homemade or store-bought
For the filling
  • 1 can tuna in water good quality preferred
  • 4 pieces ripe tomatoes juicy for best flavor
  • to taste Dijon mustard
  • to taste grated Gruyère cheese for topping
  • to taste spoonfuls thick cream (crème fraîche) for layering
  • to taste freshly ground black pepper

Method
 

Preparation
  1. Prepare the crust: If using homemade shortcrust pastry, follow your favorite recipe or roll out a store-bought one. Press it into a greased tart pan and prick the bottom with a fork.
  2. Spread the Dijon mustard evenly over the bottom of the tart.
  3. Open the can of tuna, drain it, and break it into smaller pieces with a fork. Scatter the tuna over the mustard.
  4. Add grated Gruyère cheese generously on top of the tuna.
  5. Slice the ripe tomatoes thinly and arrange the slices evenly over the tart.
  6. Add small spoonfuls of crème fraîche on top of each tomato slice.
  7. Grate more Gruyère cheese on top if desired.
Baking
  1. Season with freshly ground black pepper and bake in a preheated oven at 180°C (350°F) for about 20 to 25 minutes until golden and crispy.
  2. Once baked, allow the tart to cool slightly before serving.

Notes

Serve warm with a green salad. Can be stored in the refrigerator for 2 to 3 days.