Tuna Tomato Tart with Cream and Herbs
A French-inspired savory tart combining flaky pastry with a creamy tuna and tomato filling. This simple yet satisfying dish balances the umami of canned tuna with bright tomato sauce, bound together with eggs and cream, then topped with melted cheese. The result is tender, moist, and subtly herbed with Provence seasoning. Perfect for weeknight dinners, light lunches, or casual entertaining, it's equally delicious served warm from the oven or at room temperature. What sets this version apart is its flexibility: the tomato component can be adjusted between sauce or concentrate depending on whether you prefer milder creaminess or more pronounced tomato flavor. This no-fuss tart requires minimal prep and comes together quickly, making it ideal for busy cooks seeking an elegant yet approachable meal.
Ingredients
- 1 shortcrust pastrypuff pastry1:1pastry
lighter, flakier texture but different structure
- 2 canned tuna in brine, drained and crumbled
- 14 tbsp heavy cream
- 3 ¼ oz tomato sauce
- 2 eggs
- Provence herbs, or to taste(optional)Italian seasoning or mixed herbs1:1seasonings
milder herb profile
- salt, to taste(optional)
- black pepper, to taste(optional)
- ½ cups grated cheese, Emmental or Gruyère
Instructions
- 1
Spread the pastry into a tart pan and prick with a fork.
- 2
Whisk the eggs with the cream in a bowl.
- 3
Stir in the tomato sauce, then add the drained and crumbled tuna.
- 4
Season with salt, pepper, and Provence herbs to taste.
- 5
Pour the mixture onto the pastry and top with grated cheese.
- 6
Bake in a preheated oven at 350°F for 30 minutes, then at 400°F for 10 minutes.
- 7
Serve warm or at room temperature.
Tips
For stronger tomato flavor, substitute the 95g tomato sauce with the same weight of tomato paste concentrate. Tomato paste is more concentrated, so the result will be tangier and less creamy-centered.
Prick the pastry base thoroughly and consider pre-baking it for 5 minutes before adding the filling to prevent sogginess, especially if serving at room temperature.
Drain the tuna thoroughly and break it into small, even pieces so it distributes uniformly throughout the custard and doesn't clump in one area.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in a 160°C oven for 10-15 minutes or serve cold directly from the fridge.
Prepare the filling mixture up to 4 hours ahead and refrigerate. Assemble and bake just before serving for best pastry texture.
Serve warm with a simple green salad and vinaigrette, or cold as part of a charcuterie board. Pairs well with dry white wine.
Common Mistakes
Do not skip pricking the pastry to avoid a soggy, undercooked base.
Do not overfill the tart to avoid spillover during the temperature increase at 40 minutes.
Do not skip draining the tuna thoroughly to avoid excess moisture that makes the filling watery.
Substitutions
Dairy-Free Swaps
sharper flavor
General Alternatives
milder herb profile
FAQ
Can I make this tart ahead and freeze it?
Yes, freeze the unbaked assembled tart wrapped tightly for up to 1 month. Bake from frozen, adding 10-15 minutes to the total bake time. Fully baked tart freezes for 2 months; thaw and reheat at 160°C for 10 minutes.
What if I don't have Provence herbs on hand?
Substitute with Italian seasoning, mixed herbs, or a combination of dried oregano, thyme, and basil in equal parts. Fresh herbs work too: use three times the weight and add just before baking to preserve flavor.
How long does this tart keep and can it be served cold?
Covered tart keeps 3 days refrigerated. It's delicious served cold, making it ideal for picnics or packed lunches. Cold tart stays moist and flavors meld, though pastry is crisper when warm.