With the arrival of warm weather, tarts take center stage as they are not only easy to prepare but can also be served hot or cold, making them a great solution for weekends when you don’t feel like spending hours in the kitchen. Additionally, tarts are excellent for picnics, and you can either make one large tart or prepare individual ones. Today's recipe is a delicious tuna and Swiss chard tart made with brisée pastry,...
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Place the butter at room temperature in a bowl and work it with a wooden spoon until creamy.
Add salt, pepper, sugar, egg yolk, and water at room temperature. Mix well until the mixture is smooth.
Finally, add the flour, previously sifted, and combine until you form a smooth dough ball. Cover with plastic wrap and refrigerate for 2 hours.
In a large skillet, heat the oil and butter. Sauté the finely chopped onion and bell pepper.
Add the well-drained and chopped Swiss chard to the skillet, followed by the crumbled tuna. Cook for 2 minutes and remove from heat.
Once the mixture has cooled slightly, add the coarsely chopped hard-boiled eggs and the sliced olives.
Roll out the pastry and line a tart pan with it. Add the cooled filling on top of the pastry.
In a bowl, mix the eggs with the béchamel sauce and season with salt, pepper, and nutmeg.
Pour this mixture over the filling and sprinkle with grated Parmesan cheese.
Bake in a preheated moderate oven at 180°C (350°F) for about 30 to 35 minutes, or until the surface is golden brown.
You can substitute spinach for Swiss chard if you prefer. Both pair wonderfully with tuna.
Serve the tart hot or cold, optionally accompanied by a bit of tomato sauce for added flavor.
Refrigerating the pastry dough helps it become more manageable and enhances its texture.
Can I use spinach instead of Swiss chard?
Yes, spinach can be used as a substitute for Swiss chard. Both work well with tuna in this recipe.
Can I make individual tarts instead of one large tart?
Yes, you can divide the pastry and filling to make smaller, individual tarts. Adjust the baking time accordingly.
How do I know when the tart is done baking?
The tart is ready when the surface is golden brown and the filling is set.
Can I prepare the tart in advance?
Yes, the tart can be prepared in advance and served cold or reheated before serving.
What can I serve with this tart?
The tart pairs well with a fresh salad or a side of tomato sauce for added flavor.
