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Seasonal Vegetables and Tuna Mediterana Tart
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.

Baked savory tart crust for  Seasonal Vegetables and Tuna Mediterana Tart

Adding tuna Mediterana to seasonal vegetables for  Seasonal Vegetables and Tuna Mediterana Tart

 Seasonal Vegetables and Tuna Mediterana Tart before baking

Pouring cream over Seasonal Vegetables and Tuna Mediterana Tart before baking

 Seasonal Vegetables and Tuna Mediterana Tart


Lets get cooking!

  • serves
  • preparation:
  • bake:


  • 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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