Savory Tuna and Potato Tart
Category: Savory Tarts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 460g |
| Potatoes | 1 kg |
| Canned Tuna in Oil | 280g |
| Provola Cheese | 250g |
| Grana Padano DOP (Grated) | 50g |
| Eggs | 2 |
| Parsley | To taste |
| Salt | To taste |
| Black Pepper | To taste |
Instructions:
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Cook the Potatoes: Start by placing the potatoes in a large pot with cold water. Bring the water to a boil and cook the potatoes for about 40 minutes, depending on their size. Check their doneness by piercing them with a fork. Once cooked, drain them and set aside to cool slightly.
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Prepare the Ingredients: While the potatoes are cooking, cut the provola cheese into small cubes. Drain the tuna, ensuring you get rid of excess oil, and set it aside.
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Mash the Potatoes: Once the potatoes are cool enough to handle, peel them and mash them in a large mixing bowl using a potato masher or a potato ricer for a smoother texture.
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Combine the Filling: Add the grated Grana Padano cheese, provola cubes, and the drained tuna to the mashed potatoes. Crack the eggs into the mixture, and season with salt, pepper, and freshly chopped parsley. Mix everything together thoroughly until well-combined.
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Prepare the Tart Crust: Preheat your oven to 180°C (350°F). Roll out one sheet of puff pastry and line a 28cm tart pan with parchment paper. Gently place the pastry into the pan, pressing it into the edges and ensuring the base is even. Use a fork to prick the bottom of the pastry to prevent puffing during baking.
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Assemble the Tart: Spoon the potato and tuna filling into the tart crust, spreading it out evenly. Take the second sheet of puff pastry and place it over the filling, pressing the edges of both pastry sheets together to seal the tart. You can fold the edges inward for a rustic look. Use a fork to prick the top of the tart to allow steam to escape while baking.
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Bake: Place the tart in the preheated oven and bake for 30-40 minutes or until the pastry is golden brown and crisp.
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Serve: Once baked, remove the savory tart from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature for a delicious meal or appetizer.
Tips:
- If you prefer a lighter filling, you can substitute the provola with a lower-fat cheese.
- This tart can be made ahead of time and stored in the fridge, making it a great option for picnics or meal prepping.
- For added flavor, consider adding a bit of garlic or finely chopped onions to the potato mixture.
Enjoy this savory and satisfying Tuna and Potato Tart, a perfect dish for any occasion!
