Mediterranean tuna, pepper & courgette tart
Use up storecupboard fish, capers and olives in this super-simple puff pastry tart with cream cheese topping
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 30 mins
- Heat oven to 220C/200C fan/gas 7. Unroll the puff pastry onto a large baking sheet lined with baking parchment. Score a 1cm border around the edges with a sharp knife, taking care not to cut through the pastry. Prick the area inside the border with a fork. Bake for 15 mins.
- Meanwhile, heat the oil in frying pan and fry the courgettes until tender and the mixture is quite dry. Allow to cool a little before mixing with the soft cheese.
- Remove the pastry base from the oven and press down any puffed up areas, within the border, with the back of a spoon. Spread over the courgette mixture. Scatter with tuna, lay over the pepper strips and sprinkle on capers. Finally dot with olives and bake for a further 15 mins until the pastry is golden, puffed up and cooked though.
PER SERVING
546 kcalories, protein 18g, carbohydrate 31g, fat 38 g, saturated fat 10g, fibre 1g, sugar 3g, salt 1.4 g
Recipe from Good Food magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2320663/
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Ingredients
- 320g pack ready-rolled puff pastry
- 1 tbsp olive oil
- 2 courgettes , coarsely grated
- 150g pack garlic & herb soft cheese (we used Boursin)
- 185g can tuna in spring water, drained and broken into flakes
- 140g ready-roasted peppers , sliced into strips
- 1 tbsp capers in bring, drained
- 8 pitted black olives
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 30 mins
Ingredients
- 320g pack ready-rolled puff pastry
- 1 tbsp olive oil
- 2 courgettes , coarsely grated
- 150g pack garlic & herb soft cheese (we used Boursin)
- 185g can tuna in spring water, drained and broken into flakes
- 140g ready-roasted peppers , sliced into strips
- 1 tbsp capers in bring, drained
- 8 pitted black olives
PER SERVING
546 kcalories, protein 18g, carbohydrate 31g, fat 38 g, saturated fat 10g, fibre 1g, sugar 3g, salt 1.4 g
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16 August 2012
Carol L commented on this recipe
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22 August 2012
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