Nutrition Facts
8 servings
8
Tuna, mozzarella, and tomato tart recipe
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This tuna, mozzarella, and tomato tart is a Mediterranean delight perfect for summer days. Combining the freshness of tomatoes, the creaminess of mozzarella, and the marine flavor of tuna, it offers a harmony of tastes that will delight your palate. A creation with beloved southern ingredients, enjoyed by all, young and old. Its homemade shortcrust pastry flavored with thyme adds a rustic and authentic touch.
Ingredients
1 Natural tuna
500 Mozzarella (block)
5 Medium tomato
Olive oil
Salt
Rosemary
Basil
Thyme
Butter
Directions
1
Prepare a shortcrust pastry with 120 g of whole wheat flour, 70 g of butter, adding 1 tablespoon of dried thyme and salt, and mix everything with water. Let it rest for 30 minutes in the refrigerator wrapped in plastic wrap.
2
Slice the tomatoes into rounds. Let them marinate in a mixture of olive oil, chopped rosemary, basil, and salt.
3
Slice the mozzarella into even pieces along the length of the block.
4
Roll out the shortcrust pastry and place it in a tart pan. Prick the bottom of the tart with a fork. Add the previously rinsed and flaked tuna.
5
Place the slices of mozzarella on the tuna, pressing down well on all the ingredients. To finish, arrange the tomato slices in a circle, pressing down again. Collect the juice from the tomatoes and distribute it over the ingredients.
6
To finish, preheat the oven to 200°C (thermostat 6-7) and bake the tart for 25 to 30 minutes. For presentation, you can also add zucchini flowers during the summer.
Ingredients
Ingredients
1 Natural tuna
500 Mozzarella (block)
5 Medium tomato
Olive oil
Salt
Rosemary
Basil
Thyme
Butter
Directions
Directions
1
Prepare a shortcrust pastry with 120 g of whole wheat flour, 70 g of butter, adding 1 tablespoon of dried thyme and salt, and mix everything with water. Let it rest for 30 minutes in the refrigerator wrapped in plastic wrap.
2
Slice the tomatoes into rounds. Let them marinate in a mixture of olive oil, chopped rosemary, basil, and salt.
3
Slice the mozzarella into even pieces along the length of the block.
4
Roll out the shortcrust pastry and place it in a tart pan. Prick the bottom of the tart with a fork. Add the previously rinsed and flaked tuna.
5
Place the slices of mozzarella on the tuna, pressing down well on all the ingredients. To finish, arrange the tomato slices in a circle, pressing down again. Collect the juice from the tomatoes and distribute it over the ingredients.
6
To finish, preheat the oven to 200°C (thermostat 6-7) and bake the tart for 25 to 30 minutes. For presentation, you can also add zucchini flowers during the summer.
Notes
-
Charlotte
Perfect This recipe is easy to make. It is perfect for a Sunday night at home. My suggestion: I serve it with a mixed salad with cherry tomatoes. -
Titi
Excellent -
celine.f83
Simple and good Very simple and very good.
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