Tuna tart, feta cheese and black olives

This recipe for today is a cake that tastes and smells of summer , of picnic afternoons and dinners on the terrace. With very Mediterranean reminiscences that come with feta cheese , oregano or black olives . A cake covered in the purest "pie" style that I am sure you will love and that in addition to making it as I indicate, you can vary it to your liking in many different ways, taking inspiration from the suggestions that you will find at the end.

Savory pies are a wonderful resource in the kitchen and a luxurious dish at the table. They admit practically any type of filling and, although it is recommended to eat them freshly made to enjoy the crunchy point of the baked dough, they can be prepared in advance, which is an important help when you are expecting guests or you are the guest. If you want to take something with you, a salty tart is a success: it doesn't take up much time in the kitchen, it's easy to transport and it will look like no other, presented in a mold as beautiful as the Emile Henry ceramic mold .

Prepare your mold, let's go with the recipe!

Tall ceramic cake pan Emile Henry

Ingredients

For the shortcrust pastry:

• 250g of flour
• 125g diced butter
• 5 g of fine salt
• 5cl of water
• 1 egg yolk

For the cake:

• Broken mass
• 1 round puff pastry sheet
• 1 can of natural tuna
• 1 bunch of chives
• 12 pitted Greek black olives
• 250g feta cheese
• 10cl of olive oil
• 2 Greek yogurts
• 1 tbsp. concentrated tomato
• 800 g “Charlotte” potatoes
• 1 egg
• Fine salt, ground pepper

Elaboration

Preparation of the shortcrust pastry:

1. The first thing is to prepare the shortcrust pastry. Using your fingertips, mix the chopped butter with the flour and salt until it has a sandy consistency, like fine semolina.
2. Add the egg yolk, the water and mix everything until you integrate and get a homogeneous and smooth ball.
3. Do not work the dough too much, flatten it with the palm of your hand, wrap it in film and let it rest for 1 hour in the fridge.

Preparation of the filling:

1. While the broken dough rests in the fridge, prepare the filling. To do this, the first thing is to clean the potatoes and boil them (without peeling them) until they are cooked.
2. Once ready, when they have cooled down a bit, peel them and cut them into slices.
3. Next, chop the spring onions and fry them in the olive oil in a pan. Also add the oregano.
4. When the spring onion is poached, add the cut potatoes, the olives, the drained and diced feta cheese, and the well-drained tuna. Stir to mix all the ingredients and add salt and pepper to taste. Turn off the heat and let it cool down a bit.
5. In a bowl, beat the yogurt with the tomato paste and then add all the filling and stir gently with a spoon, until you see that everything is well integrated.

Assembly and baking of the cake:

1. Butter the inside of the Emile Henry tall ceramic cake pan and sprinkle with a little flour.
2. Roll out the shortcrust pastry, roll it out with a rolling pin and place it in the cake tin , so that it covers the entire inside of the tin.
3. If you have a chimney for cakes or a pie bird , such as the Le Creuset cake bird , place it on top of the dough (preferably in the center).
4. Add the filling and smooth it out well with a spatula or spoon. If you have put the chimney for cakes, distribute the filling around it and smooth it out in the same way.
5. Then cover with the puff pastry. Brush the edges with the beaten egg so that it is attached to the shortcrust pastry, thus sealing the cake. If you have put the chimney, make a hole in the center of the puff pastry so that the chimney can peek out.
6. In case you have not put the chimney, carefully and with the help of a knife, make a hole in the center of the puff pastry so that the steam escapes during baking, preventing the dough from inflating or opening, and thus the cooking is optimal.
7. Make sure that the puff pastry covers the entire cake well and the edges are well sealed and brush with beaten egg.
8. Place the tart in the preheated oven at 200°C and bake for 40 minutes.
9. Once ready, plate and serve it hot!

Tall ceramic cake pan Emile Henry

GRADES:

• The Charlotte potato is a variety of potato with firm, yellow flesh, like its skin. You can also use Monalisa potato.
• To give it a different touch, you can add oregano to the shortcrust pastry. Sprinkle a little when you mix the ingredients and so it will be easily integrated. You can also do it with paprika, thyme or rosemary, or with a mixture of Provencal herbs.
• You can also do the same when you brush the puff pastry that covers the cake. As simple as adding the chosen spice or aromatic to the egg before brushing
• You can put the whole olives or halves. You can also use another variety, but with the black ones the result is much tastier.
• The filling in this recipe is delicious, but it is just one of the many possibilities you have to bake a different cake each time. Add a little sobrasada, change the tuna for sardines, or for some cod crumbs with some chopped piquillo peppers, or with zucchini and aubergines...