Thursday, 4 July 2013

Mediterranean Tuna Tart

After a long hectic day at work, I was thinking what should I cook for dinner tonight! I wanted to have something quick, healthy and delicious. Considering my current economical situation, I always think for a recipe which will not cost me fortune. Having said that, this is often the case with me that I ended up buying so many things. I knew I have a Hairy Bikers' baking book somewhere in my flat. So, I decided to flick through the pages to find something quick and simple. In the meantime, I put the kettle on for a nice cuppa. 

I know you cannot wait to read the recipe and see the pictures... let's get our hands dirty. To bake Mediterranean Tuna Tart you can use any vegetable you like. I even used ready made puff pastry sheet to save time and hassle.




Serves 
5 to 6

Baking Time 
20-25 minutes

Pastry
375g ready-rolled puff pastry sheet

Pie Dish
You will need a 23cm pie dish or ceramic quiche dish





What you need
  • 125g fine trimmed green beans
  • soft butter, for greasing
  • 3 tablespoon sun-dried tomato pesto
  • 280g jar char-grilled peppers, drained
  • 200g can tuna steak, drained
  • 50g sliced black olives
  • 300ml creme fraiche
  • freshly ground black pepper



What to do

  • Boil and add the trimmed green beans (I used Mangetout Peas as well)
  • Preheat the oven to 220'C/Fan 200'C/Gas 7.
  • Grease your pie dish (I used quiche dish) with a little butter
  • Unroll the puff pastry and use it to line your pie dish
  • Spread the base of the pastry case with the pesto
  • Scatter Tuna chunks, beans, peppers and olives over the sauce
  • Spoon the creme fraiche over the top and season with plenty of black pepper
  • Bake for 25-30 minutes or until the pastry is golden brown and the filling is hot



[Recipe: The Hairy Bikers' Perfect Pies]


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