Tuna, Tomato & Mustard Tart

📝 Ingredients

• 1 ready-rolled shortcrust pastry sheet (230 g)
• 2 tbsp Dijon mustard
• 3 tins tuna in spring water (312 g drained)
• 3 eggs
• 200 g fromage frais
• 3 medium tomatoes
• 1 tsp herbes de Provence
• 1 lettuce
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt, black pepper

🍴 Utensils

• 26 to 28 cm tart tin
• Mixing bowl
• Fork
• Cutting board and knife
• Kitchen paper
• Salad spinner

📖 Steps

1. Preheat the oven to 180 °C. Unroll the shortcrust pastry into the tart tin, keeping its baking paper underneath. Prick the whole base with a fork to stop it puffing up during baking.
2. Bake the empty pastry case for 10 min, until dry to the touch and barely golden: this blind bake stops the filling making the pastry soggy. Take it out and leave to cool for a few minutes.
3. Meanwhile, wash the tomatoes and cut them into 5 mm slices. Spread them out on kitchen paper and salt them lightly: they'll release their water, so the tart won't end up swimming in juice.
4. Drain the tuna thoroughly, pressing it with a fork, then flake it into a mixing bowl. Add the eggs, fromage frais, a small pinch of salt and some pepper. Mix until evenly combined.
5. Spread the mustard over the whole blind-baked base with the back of a spoon. Pour in the tuna mixture and level it out. Pat the tomato slices dry, arrange them in a circle on top and sprinkle with herbes de Provence.
6. Bake for 35 min at 180 °C, until the filling is set (it no longer wobbles in the centre when you gently shake the tin) and the edges of the pastry are nicely golden.
7. Leave the tart to rest for 5 min before slicing: it'll hold together better. Meanwhile, wash and spin the lettuce, then toss it in a salad bowl with the olive oil, vinegar, a pinch of salt and some pepper.
8. Cut the tart into 4 slices and serve each with a generous portion of green salad. It's also good warm or cold, and works really well in a lunch box the next day.