Tuna and Spinach Tart Recipe

Tasteful tuna and spinach tart. Perfect for Sunday brunch or weeknight dinner.

Ingredient

CRUST – 2 teaspoons cold water – 1 teaspoon cold cider vinegar – 1 1/2 cups all-purpose flour plus more for surface – 1/2 teaspoon salt – 4 ounces 1 stick cold unsalted butter cut into small piece – 4 ounces cold cream cheese FILLING – 1 Tablespoon olive oil – 1 small onion – 1 clove of garlic – 1 cup good quality canned tuna in olive oil – 2 cups spinach cooked and cut into piece – 1 teaspoon fresh thyme – 1 Tablespoon chopped fresh Italian parsley – 4 egg – 1/2 cup heavy cream – 1/2 cup milk – Salt and pepper to taste

Direction

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1

Heat oven to 375 F. Mix water and vinegar in a small bowl. Mix flour and salt in another bowl. Cut butter and cream cheese into flour mixture with a pastry cutter or fingers until coarse crumbs with some larger pieces remain.

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2

Stir water mixture into dough slowly until it just comes together. Or, pulse ingredients in a food processor. Turn onto plastic wrap. Press dough into disk. Refrigerate 1 hour or overnight until firm.

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3

FILLING Pan with olive oil on medium-high heat. Cook onion for 7 minutes until soft and light-colored. Stir onions occasionally. Add thyme, salt, and crushed pepper. Add tuna and spinach to finish. Cook 2 more minutes.

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4

While this cooks, whisk eggs with cream and milk in a medium bowl. Season with salt and pepper. Mix in the cooled tuna.

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5

Wrap dough around your tart pan after rolling it. Push and shape dough up pan sides. Sheet pan it.  Pour egg mixture in. Put the tart pan on a foil-lined baking sheet.

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6

Bake the tart for 35–40 minutes until golden brown and filling set. At 30 minutes, check tart. The tart shell may brown too much, so foil it for the rest of baking. Slice tart while warm or after cooling.

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also see

also see

Recipe For Sicilian Cauliflower Pasta