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Tuna, tomato and almond tart

Name: Tuna, tomato and almond tart
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: serves 4
Ingredients: Puff pastry : 1; Tuna in tomato sauce : 2 tins; Evaporated milk : 1 tin; Onion : 2; Egg : 4; Chives : 3 tbsp; Flaked almonds : ⅔ cup; Olive oil : 1 tbsp; Salt : some

Sophie Dudemaine published a book of nothing but tarts. It’s less well known than the cake ones, but it’s really worth a look, as there are some lovely recipes. Here’s one slightly reworked.

Preparation 15 min

Cooking 45 min

Servings serves 4

Difficulty Easy

Seasons & months

All seasons Autumn Spring Summer Winter

Healthy

Ingredient list

For this recipe

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Puff pastry 1

Tuna in tomato sauce 2 tins

Evaporated milk 1 tin

Onion 2

Egg 4

Chives 3 tbsp

Flaked almonds ⅔ cup

Olive oil 1 tbsp

Salt some

Preparation

Step 1

Preheat the oven to 180 °C.

Roll the puff pastry out in a buttered tin.

Fry the onions in a pan with a tbsp of oil. Turn off the heat when they’re translucent or golden (to taste).
Step 2

Make the filling: beat the eggs with the condensed milk.
Step 3

Add the contents of the two tins of tuna with tomato sauce, the onions, the herbs and a little salt.
Step 4

Bake for 40 minutes. A few minutes before the end, take out the dish and scatter it with flaked almonds.
Step 5

Serve with a salad