French · Lunch
Tuna and Egg Tart
A French savory tart featuring a buttery pastry shell filled with seared tuna, soft eggs, crème fraîche and Gruyère custard, baked until just set. Dijon mustard and chives sharpen the filling. Served warm with a simple green salad.
$5
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
712Calories
48.3gProtein
44.8gFat
29.6gCarbs
2.1gSugar
1.6gFiber
698mgSodium
498mgChol
22.1gSat Fat
680mgPotassium
320mgCalcium
2.6mgIron
4.8mcgVitamin B12
2mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Rub cold butter into flour with salt until breadcrumb texture, stir in ice water until dough forms, wrap and chill 15 minutes.
2
Blind-bake
Roll dough, press into 5-inch tart tin, prick base, line with parchment and beans, bake at 375°F for 12 minutes until pale gold.
3
Sear
Heat olive oil over medium-high heat and sear tuna chunks 30 seconds per side until opaque outside, center pink.
4
Build
Scatter tuna and chopped chives over tart base. Whisk egg, egg yolk, crème fraîche, mustard and half the Gruyère until smooth, pour over, top with remaining cheese.
5
Bake
Bake at 375°F for 16-18 minutes until custard is puffed and slightly wobbly only at center, then rest 5 minutes.
6
Plate
Slice tart and serve warm alongside a green salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna steak
- 2/3 cup94g all-purpose flour
- 3 oz86g butter
- 2 tbsp2 tbsp ice water
- 22 large eggs, plus 1 large egg yolk
- 1/2 cup120ml crème fraîche
- 3 oz86g Gruyère cheese
- 2 tbsp2 tbsp fresh chives
- 2 tsp2 tsp Dijon mustard
- 1 tbsp1 tbsp olive oil
- salt, to taste
- black pepper, to taste
