Mediterranean tuna, pepper & courgette tart

Mediterranean tuna, pepper & courgette tart

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(6 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 4
Use up storecupboard fish, capers and olives in this super-simple puff pastry tart with cream cheese topping

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal546
  • fat38g
  • saturates10g
  • carbs31g
  • sugars3g
  • fibre1g
  • protein18g
  • salt1.4g
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Ingredients

  • 320g pack ready-rolled puff pastry
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 courgette, coarsely grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 150g pack garlic & herb soft cheese (we used Boursin)
  • 185g can tuna in spring water, drained and broken into flakes
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 140g ready-roasted pepper, sliced into strips
    Peppers

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 1 tbsp caper in bring, drained
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 8 pitted black olive

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (10)

ronnierox's picture

Baked this exactly according to instructions, but the puff pastry welled up so much at that heat and in the 15 mins with nothing to keep it down, so it turned into a massive tray-shaped dome! Couldn't put anything on top of it after that. I would recommend placing some baking beads on it to keep the puff pastry down during the blind-bake cooking time.

thecherub's picture
3.75

A really easy dish to make which is good for after work. Will make again. Not overly exciting but tasty nonetheless and had leftovers for lunch the next day.

dorothyd's picture

Took this dish to a garden party, mainly because I had all the ingredients in stock and just wanted to use them up. Unfortunately this dish did not come up to expectations, hence the 2 star rating. Would not bother again.

eleanormayo's picture

I made this for lunch yesterday, but could not lay my hands on the recipe at the time of cooking! I knew I had all the right ingredients so just made the method up as I went along so I ended up scoring the pastry sheet but not baking it blind. I also mixed the raw courgette with the cream cheese, tuna & capers with a bit of black pepper, spread that onto the pastry and laid the peppers and olives on top as per the picture. I baked it in a hot oven for 20mins and it was pronounced delicious!

eleanormayo's picture

Really enjoyed this, although I have to confess to a completely different method as could not find the recipe at time of cooking so just mixed the raw grated courgette with the cream cheese, tuna & capers and spread over the uncooked pastry (leaving a border) and then laid the pepper strips and olives on the top. I cooked in a hot oven for 20 mins and it went down a storm with salad and bread for lunch.

jessyb00p's picture
5

I cooked this last night and loved it! To be honest, I wasn't too sure about it and we don't like olives so I left them off. I added lemon juice to the tuna and normal ground pepper. Wonderful dish. Will be having again.

babsfazekas's picture
4

Great combo of flavours. I ended up using all that topping on a single 20x20 cm pastry sheet and it was quite intense, will spread it out over two sheets next time. Served it with a simple salad, a great standby dinner recipe.

missminx007's picture
5

Lovely tasty tart, didnt have olives or peppers so put some sauted sliced mushrooms on the top instead. Next time I think i'd put a bit of lemon zest in to add a bit of freshness and lift. I'll def make again

suzlovescake's picture
4

I wasn't sure about the combo of ingredients in this recipe but it was actually rather tasty, used red onion instead of courgettes as the hubby doesn't like them. Will definitely make again.

emergent's picture

Great recipe to use up courgettes from the garden using store cupboard ingredients. Good hot or cold for a picnic.

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