Tuna & Tomato Savory Tart (Red Onion, Cheese)
Prep Time: 15 min
Cook Time: 30–35 minIngredients
Shortcrust Pastry: 1 piece (≈ 230 g)
Tuna (canned, drained): 280 g
Tomatoes: 250 g (≈ 2 sliced tomatoes)
Red Onion: 100 g
Grated Cheese (Emmental/Comté): 120 g
Eggs: 2 pieces (≈ 120 g)
Cream: 200 g
Salt: 5 g
Pepper: 2 g
Oregano (Optional): 2 g
Olive oil: 10 gPreparation (very detailed)
Preheat the ovenPreheat to 180°C (350°F). Place a baking sheet in the middle of the oven (this helps the base cook).
Prepare the pastryUnroll the pastry into a tart pan. Prick the base with a fork.
Prepare the onionThinly slice the red onion. Sauté it for 2 minutes in a pan with a drizzle of oil (optional, but milder). Set aside.
Prepare the tunaDrain the tuna and flake it roughly.
Prepare the tomatoesSlice the tomatoes and pat them dry (less water = a less soggy tart).
Make the fillingWhisk together the eggs, cream, salt, pepper, and oregano.
Assemble the tartSpread the tuna and onion over the base. Pour in the filling.
Add the grated cheese, then arrange the tomato slices on top.
BakeBake for 30–35 minutes at 180°C (350°F) until the tart is golden brown and set. 
Serve
ServeLet it rest for 5–10 minutes before cutting (the slices hold together better).
Recipe tip
Use pre-flaked tuna and ready-made pastry: assembly in 10 minutes.1 ingredient swap
Replace the cream with 200g of fromage blanc: lighter, still moist.Baking tip
For a well-baked base: place the pan on a preheated baking sheet and, if necessary, blind bake the pastry for 10 minutes.
