Tart recipe for 4 people, takes only 30 mins; recipe has puff pastry, olive oil, courgette, soft cheese, tuna, pepper, caper and black olive.
Mediterranean tuna, pepper & courgette tart
Course: Tart
Servings
4
servings
Prep time
5 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Pepper: 140g ready-roasted pepper, sliced into strips
- Courgette: 2 courgettes, coarsely grated
- Tuna: 185g can tuna in spring water, drained and broken into flakes
- Black Olive: 8 pitted black olives
- Caper: 1 tbsp caper in bring, drained
- Soft Cheese: 150g pack garlic & herb soft cheese (we used Boursin)
- Puff Pastry: 320g pack ready-rolled puff pastry
Directions
- Heat oven to 220C/200C fan/gas 7. Unroll the puff pastry onto a large baking sheet lined with baking parchment. Score a 1cm border around the edges with a sharp knife, taking care not to cut through the pastry. Prick the area inside the border with a fork. Bake for 15 mins.
- Meanwhile, heat the oil in frying pan and fry the courgettes until tender and the mixture is quite dry. Allow to cool a little before mixing with the soft cheese.
- Remove the pastry base from the oven and press down any puffed up areas, within the border, with the back of a spoon. Spread over the courgette mixture. Scatter with tuna, lay over the pepper strips and sprinkle on capers. Finally dot with olives and bake for a further 15 mins until the pastry is golden, puffed up and cooked though.
