This savory zucchini and tuna tart with Mediterranean flavors is really delicious and very easy to make. A way to cook zucchini, the star vegetable of summer, while giving it lots of flavor. The shortbread texture of the tart base and the savory, melt-in-your-mouth filling will have you loving this savory tart, which some might call zucchini quiche.
Savoury zucchini and tuna tart
Zucchini and tuna tart recipe
Table of Contents
This zucchini tart will delight the most demanding tastes with its simplicity and delicious flavor. It’s perfect as an appetizer, or even as a main course of a meal with a small salad, or as a side dish at a barbecue. Like the french ratatouille recipe this tart showcases a seasonal ingredient with Mediterranean flavours.
It’s also a healthy way to get your kids to eat zucchini if they’re usually reluctant to eat it in other dishes. You can also try these savory zucchini and carrot muffins that are so good.
You can serve with a quick salad, so you don’t have to spend a lot of time in the kitchen. The cucumber salador a tabbouleh will be the perfect accompaniment.
This tart is also very popular during the month of Ramadan as a fast breaking “Iftar” to be served with a Moroccan eggplant salad or a bell pepper salad to keep with the flavours of the Mediterranean.
What you’ll love about this savoury tart :
Flavor combination: The zucchini is enhanced by the addition of other ingredients, such as mustard, parmesan and aromatic herbs, creating a harmonious balance that adds great flavor.
Texture blend: This tart is crisp and melt-in-your-mouth with every bite. once baked ,zucchini garnish contrasts nicely with the tart’s shortbread base.
Ease of preparation: The only thing that may seem difficult to make is the shortcrust pastry, but I assure you that won’t be the case. It takes less than 10 minutes to prepare. However, you can also use store-bought shortcrust pastry.
Preparation steps:
| Note: Find the quantity of ingredients in the recipe card at the end of the article, which you can print. Below are the instructions, also available with visual images. |
Shortcrust pastry :
You can use a stand mixer with a paddle attachment or a food processor to prepare it.
In a bowl, mix the flour and salt, then add the butter, cut into small cubes.
Sand the whole thing with your fingertips to obtain a sandy texture like couscous.
Dilute the egg yolk in the water, then pour this mixture over the sandy dough. Always stir with your fingers to bring the ingredients together and form a dough. Avoid kneading to prevent activating the gluten. This will give you an elastic dough that’s difficult to roll out and will collapse during baking.
Pour the dough onto the work surface, then perform fraisage (also called frasage) by using the palm of your hand against the work surface. The purpose of this gesture is to achieve a pastry that is both crumbly and homogeneous, without making it elastic.
To do this, push the dough in front of you, press it gently with the heel of your hand, pull it back, and then repeat the motion by pushing it forward again..
Do this 2 or 3 times, then gather the dough into a ball. Flatten the dough ball slightly. Cover in cling film and refrigerate for at least 1-2 hours before use.
Once out of the fridge, the dough will be quite hard. Be careful, as the dough should be firm while remaining pliable, without becoming brittle due to the cold.. let it to come to room temperature before handling.
cover a preferably perforated baking sheet with parchment paper and place the buttered tart ring on top of it.
Roll out the shortcrust pastry on a lightly floured work surface or between two sheets of baking paper. Spread to a thickness of 3 mm (0.11 in )
If the dough becomes sticky, refrigerate for a few minutes to firm up.
Line the dough of the tart in the circle and roll around the edges to remove any excess.
Press the pastry well into the bottom of the circle and around the edges. Flatten the dough to a neat edge.
Prick the bottom with a fork to prevent it from puffing up during baking.
put the circle in the freezer for 30 minutes, but this is not essential.
Prepare the filling:
Wash and thinly slice the zucchinis.
Fry for about 5 minutes in a heated frying pan with 2 tablespoons of olive oil. Season with 2 pinches of salt and pepper.
Remove when they begin to turn slightly translucent and start to brown. don’t let them take on color.
Remove them to a plate and leave to cool.
Coarsely chop the onion and fry it in 2 tablespoons of olive oil until translucent. Season with salt and pepper.
Pour into a bowl and leave to cool.
Drain the canned tuna and crumble. Book now.
In a bowl, mix the eggs with the cream, salt, pepper and nutmeg to taste. Mix well.
Preheat your oven to 180°C (350°F).
Assembly:
Remove the baking sheet with the tart ring from the freezer.
Coat the bottom of the pan with the mustard and cover with the onion.
Crumble the tuna over the top, then arrange the zucchini slices on top. Start with the edges, overlapping the slices as shown in the picture below”
Pour the egg and cream mixture over the top, but not all the way to the edge, to prevent the cream from overflowing during cooking.
Sprinkle with grated cheese and a little fresh thyme or oregano. You can use dehydrated ones.
Bake the tart in the preheated oven for about 40-55 minutes, or until golden brown and the top is firm to the touch. (cooking time will depend on your oven)
Once baked, remove the tart from the oven and allow to cool slightly before unmolding.
Serve the zucchini and tuna tart warm or at room temperature. Serve with a green salad for a balanced meal.
This savory zucchini and tuna tart is perfect for a friendly lunch or dinner. Its Mediterranean flavours and mix of textures make it a dish that everyone will enjoy. It’s the perfect tart to accompany barbecues with friends on a summer’s evening.
Savoury zucchini and tuna tart (easy and delicious recipe)
Ingredients :
Shortcrust pastry :
- You can use store-bought shortcrust pastry for this.
- 200 g (7 oz ) flour
- 100 g (3.5 oz) butter (remove from refrigerator 15 min before starting. It should be fairly firm, but neither too hard nor too soft).
- 20 g (0.7 oz) egg yolk ((1 egg yolk))
- 2 pinches salt
- 40 ml (1.4 oz) cold water, more or less depending on flour absorption
The filling
- 3 medium-sized zucchinis (See photo in article)
- 1 can tuna 75 g (2.6 oz)
- 40 g (1.4 oz)grated Parmesan cheese (or Gruyère , Edam ...)
- 1 onion
- 2 large tablespoons mustard I used whole-grain mustard, but regular is fine too
- Salt and pepper to taste
- 4 tablespoons olive oil
- Aromatic herbs I used fresh thyme (optional)
- 200 ml (7 oz) heavy cream
- 2 eggs
- salt pepper and nutmeg to taste
Instructions :
Shortcrust pastry :
- You can use a stand mixer with a paddle attachment or a food processor to prepare it.
- In a bowl, mix the flour and salt, then add the butter, cut into small cubes.
- Sand the whole thing with your fingertips to obtain a sandy texture like couscous.
- Dilute the egg yolk in the water, then pour this mixture over the sandy dough. Always stir with your fingers to bring the ingredients together and form a dough. Avoid kneading to prevent activating the gluten. This will give you an elastic dough that's difficult to roll out and will collapse during baking.
- Pour the dough onto the work surface, then perform fraisage (It's a French technique also called "frasage") by using the palm of your hand against the work surface. The purpose of this gesture is to achieve a pastry that is both crumbly and homogeneous, without making it elastic.
- To do this, push the dough in front of you, press it gently with the heel of your hand, pull it back, and then repeat the motion by pushing it forward again..
- Do this 2 or 3 times, then gather the dough into a ball. Flatten the dough ball slightly. Cover in cling film and refrigerate for at least 1-2 hours before use.
- Once out of the fridge, the dough will be quite hard. Be careful, as the dough should be firm while remaining pliable, without becoming brittle due to the cold.. let it to come to room temperature before handling.
- cover a preferably perforated baking sheet with parchment paper and place the buttered tart ring on top of it.
- Roll out the shortcrust pastry on a lightly floured work surface or between two sheets of baking paper. Spread to a thickness of 3 mm (0.11 in )
- If the dough becomes sticky, refrigerate for a few minutes to firm up.
- Line the dough of the tart in the circle and roll around the edges to remove any excess.
- Press the pastry well into the bottom of the circle and around the edges. Flatten the dough to a neat edge.
- Prick the bottom with a fork to prevent it from puffing up during baking.
- put the circle in the freezer for 30 minutes, but this is not essential.
Prepare the filling
- Wash and thinly slice the zucchinis.
- Fry for about 5 minutes in a heated frying pan with 2 tablespoons of olive oil. Season with 2 pinches of salt and pepper.
- Remove when they begin to turn slightly translucent and start to brown. don't let them take on color.
- Remove them to a plate and leave to cool.
- Coarsely chop the onion and fry it in 2 tablespoons of olive oil until translucent. Season with salt and pepper.
- Pour into a bowl and leave to cool.
- Drain the canned tuna and flake. Set it aside
- In a bowl, mix the eggs with the cream, salt, pepper and nutmeg to taste. Mix well.
- Preheat your oven to 180°C (350°F).
Assembly:
- Remove the baking sheet with the tart ring from the freezer.
- Coat the bottom of the pan with the mustard and cover with the onion.
- Crumble the tuna over the top, then arrange the zucchini slices on top. Start with the edges, overlapping the slices as shown in the picture below"
- Pour the egg and cream mixture over the top, but not all the way to the edge, to prevent the cream from overflowing during cooking.
- Sprinkle with grated cheese and a little fresh thyme or oregano. You can use dehydrated ones.
- Bake the tart in the preheated oven for about 40-55 minutes, or until golden brown and the top is firm to the touch. (cooking time will depend on your oven)
- Once baked, remove the tart from the oven and allow to cool slightly before unmolding.
- Serve the zucchini and tuna tart warm or at room temperature. Serve with a green salad for a balanced meal.
- This savory zucchini and tuna tart is perfect for a friendly lunch or dinner. Its Mediterranean flavours and mix of textures make it a dish that everyone will enjoy. It's the perfect tart to accompany barbecues with friends on a summer's evening.
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