French cuisine · Fish & Seafood

Tarte au Thon et Tomates

Shortcrust pastry spread with Dijon mustard, topped with tuna, tomato slices and Gruyère, and baked crisp.

Ingredients · for 6 servings

• 1 shortcrust pastry
• 3 tbsp Dijon mustard
• 300 g canned tuna
• 4 ripe tomatoes
• 150 g grated Gruyère
• 2 eggs
• 150 ml cream
• 1 onion
• 1 tsp dried thyme
• 1 tbsp olive oil
• salt, pepper

Instructions

1. Line a greased 28 cm tart tin with the shortcrust pastry, prick the base several times with a fork and chill for 20 min; preheat the oven to 200 °C top/bottom heat.
2. Finely dice the onion and sauté in olive oil for 5 min until translucent, drain the tuna well and flake it coarsely.
3. Spread the cold pastry base evenly with the Dijon mustard — it keeps the moisture of the tomatoes away from the pastry.
4. Spread the tuna and onions over it, slice the tomatoes 5 mm thick, arrange in overlapping rows, season with salt and pepper and sprinkle with thyme.
5. Whisk the eggs with the cream and half the Gruyère, pour over the filling, sprinkle with the remaining cheese and bake for 35–40 min until the surface is golden brown and the custard is set.
6. Let the tart rest in the tin for 10 min, then cut into pieces and serve lukewarm with a green salad.