Tuna tart, feta cheese and black olives

Today's recipe is a cake that tastes and smells like summer , like 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 exactly as I indicate, you can vary it to your liking in many different ways, inspired by the suggestions you will find at the end.

Savoury tarts are a great resource in the kitchen and a luxury dish on the table. They can be filled with almost any kind of filling and, although it is recommended to eat them freshly made to enjoy the crunchiness of the baked dough, they can be prepared in advance, which is a great help when you are expecting guests or the guest is you. If you want to take something with you, a savoury tart is a good idea: it doesn't take up much time in the kitchen, it is easy to transport and it will look great presented in a mould as pretty as the Emile Henry ceramic mould .

Get your mold ready, let's get started with the recipe!

Emile Henry tall ceramic cake pan

Ingredients

For the shortcrust pastry:

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

For the cake:

• Shortcrust pastry
• 1 round puff pastry sheet
• 1 can of tuna in water
• 1 bunch of spring onions
• 12 pitted Greek black olives
• 250 g feta cheese
• 10 cl of olive oil
• 2 Greek yogurts
• 1 tbsp. tomato concentrate
• 800 g “Charlotte” potatoes
• 1 egg
• Fine salt, ground pepper

Elaboration

Preparation of shortcrust pastry:

1. The first step is to prepare the shortcrust pastry. Using your fingertips, mix the butter cut into small pieces with the flour and salt until it has a sandy consistency, like fine semolina.
2. Add the egg yolk and water and mix everything until combined and obtaining a smooth, homogeneous ball.
3. Don't work the dough too much, flatten it with the palm of your hand, wrap it in cling film and let it rest for 1 hour in the fridge.

Filling preparation:

1. While the shortcrust pastry is resting in the fridge, prepare the filling. To do this, first clean the potatoes and boil them (without peeling them) until they are cooked.
2. Once they are ready, when they have cooled a little, peel them and cut them into slices.
3. Next, chop the spring onions and fry them in a pan with olive oil. Add the oregano.
4. Once the spring onions are cooked, add the chopped potatoes, olives, drained and diced feta cheese and well-drained tuna. Stir to combine all the ingredients and add salt and pepper to taste. Turn off the heat and let it cool down a little.
5. In a bowl, beat the yogurt with the tomato concentrate and then add all the filling and stir gently with a spoon until everything is well integrated.

Assembling and baking the cake:

1. Grease the inside of the Emile Henry tall ceramic cake tin with butter and sprinkle with a little flour.
2. Roll out the shortcrust pastry, stretch it with a rolling pin and place it in the cake pan , so that it covers the entire inside of the pan.
3. If you have a cake chimney or bird stand , such as the Le Creuset cake bird , place it on the dough (preferably in the center).
4. Add the filling and smooth it out well with a spatula or spoon. If you have used the cake chimney, spread the filling around it and smooth it out in the same way.
5. Next, cover with the puff pastry. Brush the edges with beaten egg so that it sticks to the shortcrust pastry, thus sealing the tart. If you have put the chimney, make a hole in the centre of the puff pastry so that the chimney can peek out.
6. If you have not used the chimney, carefully and using a knife, make a hole in the centre of the puff pastry so that the steam can escape during baking, preventing the dough from swelling or opening, and thus ensuring optimal cooking.
7. Make sure the puff pastry covers the entire cake and the edges are well sealed, then brush with beaten egg.
8. Place the cake in the oven preheated to 200°C and bake for 40 minutes.
9. Once ready, plate and serve hot!

Emile Henry tall ceramic cake pan

GRADES:

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