La tarte au thon, the tuna tart, is one of those dishes that you can just assemble in five minutes and simply leave to cook in the oven. If you combine this with the fact that it is delicious, it is clearly a favourite in our house!
There are about the same number of tartes au thon recipes as the number of French households but trust me I’ve tried many, played with ingredients and proportions and this recipe is A.M.A.Z.I.N.G.!
You may then wonder… but what is the difference between a quiche and a tart? Firstly, there are eggs in the quiche filling whilst there are none in the tart. Secondly, a quiche will always be savoury whilst tarts can be either sweet or savoury.
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Anyway back to our tarte au thon :-) It is best served warm with a simple green salad. Bon appetit!
- • 1 ready rolled puff pastry
- • 2 tablespoons wholegrain mustard
- • 200 grams half fat crème fraîche
- • 200 grams canned tuna in spring water, drained (drained weight 150 grams)
- • 50 grams grated emmental cheese
- • 2 large tomatoes
- Preheat your oven to 180ºC.
- Put your pastry on a baking paper (if it isn’t already done) and line it in your tin. Gently prick the base all over with a fork.
- Spread the mustard into your pastry case.
- In a bowl, combine the crème fraîche, tuna and cheese and poor the mixture into the pastry case.
- Thinly slice the tomatoes and arrange over the mixture.
- Bake for 35 minutes or until the pastry edges are golden and firm. Serve warm.