Tuna, Tomatoes and Eggs Tart
🛒Ingredients (Grocery List)
1 1/4 cups all-purpose Flour
1/2 tsp Salt
8 tbsp unsalted Butter, cut into pieces
Filling
1(6-ounce) can oil-packed Tuna, drained and flaked
3 Tomatoes, sliced crosswise
1/2 Lemon
2 Hard-Boiled Eggs, thickly sliced crosswise
10 Olives
10 Oil-packed Anchovies
Salt and Pepper
🍴Serves: 4-6
⏰Prep Time: 45 min
⏱️Cook Time: 20 min
🥣Instructions
1. Make the Flaky Tart Pastry: In a bowl, combine the Flour with the Salt and Butter. Rub the Butter into the Flour between your palms. Sprinkle over 1/4 cup of Water and knead briefly until large crumbs form. Press into a disk. On a lightly floured surface, scrape the dough away from you with the heel of your hand in a long sliding motion, then press into a disk: repeat 3 times.
2. On a Lightly floured work surface, roll the dough into a round around about 1/2 inch thick. Wrap the dough around the rolling pin and fit it into an 8-inch tart pan with a removable bottom. Trim off any excess. Use the scraps to patch any cracks. Prick holes all over the bottom of the tart shell with a fork. Wrap and refrigerate until firm, 15 to 20 minutes.
3. Preheat the oven to 400 degrees. Cut a round of foil slightly larger than the tart pan and roll up the edge. Fit it inside the tart shell; it will help the shell keep its shape during baking. Bake until the crust is lightly browned and cooked through, 15 to 20 minutes. Transfer to a rack to cool completely, then unmold.
4. Spread the Tuna in the tart shell. Arrange the Tomatoes on top, slightly overlapping. Lightly season with Salt and sprinkle with Lemon juice. Decorate with the Eggs, Olives and Anchovies and serve.
💡Tips
You can definitely use a store-bought rolled pie crust here.
Add the Tuna and Tomatoes to the cooked tart shell at the last minute, or the pastry will get soggy.
