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Print Recipe
Tart with Tomatoes and Tuna Recipe
A wonderful tart for lovers of unsweetened pastries! Delicious, satisfying-it will make a great company for a Cup of hot tea on a rainy autumn day. Try to buy the most beautiful and delicious multi-colored tomatoes for him – and then he will please you with a bright appearance!
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. In a deep bowl, sift the flour, add salt, grated Parmesan and ground sweet paprika.
    In a deep bowl, sift the flour, add salt, grated Parmesan and ground sweet paprika.
  2. Mix well, add pieces of cold butter and RUB everything into a crumb.
    Mix well, add pieces of cold butter and RUB everything into a crumb.
  3. Make a small recess in the lid, pour in the yolk and part of the water.
    Make a small recess in the lid, pour in the yolk and part of the water.
  4. Knead the dough - from the edge to the center. The dough should be smooth, manageable and pleasant to work with. Add more water if necessary, but don't overdo it. I usually have enough of the specified 50 ml. Form a disk from the dough, wrap it in plastic wrap and put it in the refrigerator for 30 minutes.
    Knead the dough - from the edge to the center. The dough should be smooth, manageable and pleasant to work with. Add more water if necessary, but don't overdo it. I usually have enough of the specified 50 ml.
Form a disk from the dough, wrap it in plastic wrap and put it in the refrigerator for 30 minutes.
  5. Preheat the oven to 200 °C. Grease the baking dish with butter and sprinkle with flour. The diameter of my form is 24 cm. Carefully distribute the dough in the form, prick the bottom with a fork in several places.
    Preheat the oven to 200 °C.
Grease the baking dish with butter and sprinkle with flour. The diameter of my form is 24 cm.
Carefully distribute the dough in the form, prick the bottom with a fork in several places.
  6. Cover the dough with parchment and put the cargo on top - legumes or special balls. Bake the base with the load for 10-15 minutes, then remove it.
    Cover the dough with parchment and put the cargo on top - legumes or special balls.
Bake the base with the load for 10-15 minutes, then remove it.
  7. While the base is baking, prepare the filling: - mix the tuna slices with the zest of half a lemon; - wash the beans (white or red, no difference); – grate the Parmesan on a fine grater; - cut tomatoes into slices.
    While the base is baking, prepare the filling:
- mix the tuna slices with the zest of half a lemon;
- wash the beans (white or red, no difference);
– grate the Parmesan on a fine grater;
- cut tomatoes into slices.
  8. In a bowl, mix sour cream, cream, mustard, eggs, salt and pepper.
    In a bowl, mix sour cream, cream, mustard, eggs, salt and pepper.
  9. You will get this fill.
    You will get this fill.
  10. Reduce the oven temperature to 180 °C.Put the tuna pieces on the base.
    Reduce the oven temperature to 180 °C.Put the tuna pieces on the base.
  11. Top with the beans.
    Top with the beans.
  12. Pour in the sour cream mixture.
    Pour in the sour cream mixture.
  13. Spread the tomato slices on top of it.
    Spread the tomato slices on top of it.
  14. Sprinkle with cheese and lightly drizzle with olive oil. Bake the tart until ready, about 30-40 minutes. Then turn off the oven, leave the tart in it for another 10 minutes, then remove.
    Sprinkle with cheese and lightly drizzle with olive oil.
Bake the tart until ready, about 30-40 minutes.
Then turn off the oven, leave the tart in it for another 10 minutes, then remove.
  15. It is advisable to let it cool down a little, it will be easier to cut it. Bon appetit.
    It is advisable to let it cool down a little, it will be easier to cut it. Bon appetit.

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