Free-form Tuna and Artichoke Tart
A tart has never been this tasteful!
- Serves: 6-8 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 25 mins
2 C (2 x 250 ml) flour
1 tsp (5 ml) smoked Spanish paprika
½ tsp (2.5 ml) salt
150 g butter, cubed
3 Tbsp (45 ml) iced water
1 x 170 g can tuna chunks, roughly flaked
200 g preserved artichoke hearts, quartered
100 g sundried tomatoes (soaked in olive oil), drained and chopped into smaller bits
10 Kalamata olives
6 rosa tomatoes
3 Tbsp (45 ml) basil pesto
sea salt and freshly milled black pepper
1 egg yolk, beaten in a little milk to brush the pastry
fresh basil to serve
Preheat the oven to 200 °C. Line a baking tray with a sheet of baking paper.
Place the flour, paprika and salt in a bowl and rub the butter cubes into the dry ingredients until it resembles fine crumbs. Add the cold water to form the dough.
Roll out the pastry on a floured surface to a thickness of about 3 mm to form a large circle. Transfer to the lined baking tray. Spread the basil pesto on the base, leaving a 3 cm edge. Layer the rest of the filling ingredients and season to taste. Fold the rim over the outer circumference of the filling to form a secure casing and brush the pastry with the egg wash. Place in the preheated oven and bake for 25–30 minutes until golden brown.
Top with roughly torn fresh basil leaves and serve.