Easy and Delicious Seasonal Vegetables and Tuna Mediterana Tart | jernejkitchen
Easy and Delicious
Seasonal Vegetables and Tuna Mediterana Tart
A beautiful vegetable and tuna tart that has a buttery crust, fresh filling and creamy topping.
serves
4
0
people
preparation time:
15
0
minutes
baking time:
35 - 40
0
minutes

I get so excited when we make savory tarts (of course I get super excited for sweet ones as well :)) but I believe savory tarts are hugely underrated, that’s why we decided to write all the pluses, tips, tricks, veggie and crust options HERE (really recommend checking it out if you decide to make this treat). We always make two portions of the dough, we freeze one and make a tart with the other half, this way we can make two topping options, which is always nice. The star of this dish is definitely Delamaris Tuna Mediterana, which already has some veggies in it, but we find that adding the zucchini, celery and mushroom works really well. The crust is flakey and buttery, the filling is delicious, crunchy and fresh and the topping adds a lovely, creamy and cheesy texture which is extra delicious. Thanks to Delamaris for sponsoring this delicious post. 

INGREDIENTS
serves
4
0
people
preparation time:
15
0
minutes
baking time:
35 - 40
0
minutes
Seasonal Vegetables and Tuna Mediterana Tart
Ricotta and Yogurt Topping
METHOD
Bake the tart crust
    Prepare and bake your tart dough. If you are going to bake our Savoury tart dough, you can click on the ingredients list and follow the instructions. The tart crust will be even better if you bake it one day ahead. It's also important to completely cool the tart crust before adding the filling. You can use a rectangular or round tart tin.
prepare the vegetables
    Preheat your oven to 165 °C / 330 °F. Clean the leek, celery stalk and mushroom. Peel the onions and garlic and dice all the veggies. Place a skillet over medium low heat, add the olive oil, vegetables and mushroom. Cook for about 10 minutes or until the veggies are nice and tender. Stir occasionally.
Add the tuna
    Remove the veggies from the heat, leave them to cool completely, then stir in two cans of Delamaris Tuna Mediterana. Pour into a baked (and cooled) baked tart crust.
Ricotta and yogurt topping
    Mix all the ingredients (greek yogurt, pinch of salt, pinch of pepper, pinch of ground nutmeg, thyme leaves, ricotta and whipping cream) together to get a lovely, runny mixture. Pour over the vegetable and tuna filling.
Bake
    Place your Seasonal Vegetables and Tuna Mediterana Tart into a preheated oven and bake for about 35 - 40 minutes at 165 °C / 330 °F. When the Tart is baked, remove from the oven and let it cool for about 10 minutes on a wire rack. Cut a few slices and serve. This Seasonal Vegetables and Tuna Mediterana Tart is great with fresh seasonal salad or served as an entree (serves 6 people). Enjoy.
Store
    Store the tart in a fridge for up to 2 days or freeze any unbaked tart dough for up to a month.

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Baking bread is all about attention to detail.

This book booklet has only 16 pages, but we tried to combine as much details as possible, so that your bread will come out of the oven as delicious it can be.

Nothing makes us more excited and happy, that to see a recipe of ours has made its way into your kitchen.

Halfway to a delicious homemade pie

It's so simple to make and the best thing about is that it's flaky and buttery.