Preparation time: 30 minutes
I was inspired to make this tart after a raid on my kitchen cupboard, freezer and some harvesting in the garden. What was the end result? A gorgeous fusion of colors and tastes.
An important rule with anything you make. Quality pays off. For this tasty dish don’t skimp on good quality canned tuna. Use the ones in chunks and not the low-grade mash available in most US supermarkets and imported green and black olives in oil.
- 1 sheet of puff pastry
- 2 medium zucchinis cut into 1/8 inch (3/8 cm) rounds
- 1-2 tablespoons olive oil
- 3/4 cup (170 g) goat or feta cheese, crumbled
- 1 garlic clove, crushed
- 1 teaspoon Herbes de Provence
- 1 can of tuna in olive oil, drained and broken into flakes
- 2/3 cup (140 g) ready roasted peppers, drained and sliced into strips
- 1 tablespoon capers
- 6-8 black olives
Careful with the salt as feta or goat cheese can be quite salty.
Preheat the oven to 425°F (220°C).
Unroll puff pastry sheet onto a parchment paper lined baking sheet. Score a 3/8 inch (1cm) border around the edges of the puff pastry taking care not to cut through the pastry. Prick center with a fork. Bake for about 10 minutes or until edges are getting nicely brown and the center is puffed.
In the meantime sauté the zucchini rounds in the olive oil until they are golden around the edges. Drain them on kitchen towels and let them cool a bit.
Remove pastry from the oven. Let it cool a bit. Gently press down the puffed center. Arrange zucchini rounds on top of the puff pastry. Distribute the tuna flakes on top of the zucchini.
Mix goat or feta cheese with the Herbes de Provence, capers, garlic, salt and freshly ground pepper. Dot zucchini and tuna with the cheese mix. Make a crisscross pattern with the red pepper slices on top of it all and arrange olives between the crosses.
Return pastry to oven and bake for 10-15 longer or until the cheese begins to melt.
Serve with a selection of greens or on its own as a snack.